Best 4 Potted Crab Starter Recipes

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Indulge in a culinary journey with our exquisite potted crab starter, a delectable appetizer that tantalizes the taste buds and sets the tone for an unforgettable meal. This classic dish showcases the delicate flavors of fresh crab meat, artfully combined with a symphony of aromatic herbs, citrusy lemon, and a hint of spice. Served in individual ramekins or crostini, this elegant starter is not only visually appealing but also a burst of flavors in every bite.

This curated article presents a collection of diverse potted crab recipes, catering to different palates and preferences. From the traditional potted crab with its timeless charm to innovative variations that incorporate unique ingredients and culinary techniques, there's a recipe here to satisfy every seafood lover. Whether you prefer a smooth and creamy texture or a rustic, chunky consistency, our recipes guide you through the process of creating this delightful dish with ease.

Discover the secrets of preparing the perfect crab meat, ensuring its delicate flavor shines through. Learn how to balance the acidity of lemon juice and the warmth of spices, creating a harmonious flavor profile. Explore the art of infusing herbs and aromatics into the crab mixture, elevating its taste to new heights. And finally, witness the transformation as the potted crab bakes in a ramekin, emerging with a golden-brown crust and an enticing aroma that fills the kitchen.

With step-by-step instructions, helpful tips, and stunning visuals, this article empowers you to recreate this culinary masterpiece in your own kitchen. Impress your guests with this sophisticated starter, perfect for intimate gatherings, dinner parties, or as a special treat for yourself. Elevate your culinary skills and embark on a journey of flavors with our collection of potted crab recipes, a testament to the versatility and allure of this timeless dish.

Check out the recipes below so you can choose the best recipe for yourself!

POTTED CRAB



Potted crab image

An easy potted crab recipe makes a quick starter to serve at a dinner party. You can also make it ahead of time.

Provided by delicious. magazine

Categories     Christmas breakfast recipes

Yield Serves 6

Number Of Ingredients 9

300g fresh crabmeat, a mix of 200g white and 100g brown is best (see our how-to video below)
4 tbsp crème fraîche
2 tsp hot creamed horseradish
2 spring onions, very finely chopped
½ tsp ground cayenne pepper
50g butter, melted
1 tsp dried pink peppercorns
Lemon wedges, to serve
Toasted sourdough bread to serve

Steps:

  • Mix the crabmeat, crème fraîche, horseradish, spring onions, cayenne and half the melted butter.
  • Spoon into 6 x 120ml ramekins, then pour over a thin layer of melted butter. Press a few pink peppercorns into the top of each.
  • Wrap the pots individually in baking paper, then cling film, then freeze for up to 1 month. (Or chill in the fridge for at least 1 hour and up to 24 hours.)
  • Thaw in the fridge overnight until defrosted. Serve with lemon wedges and toasted sourdough.

Nutrition Facts : Calories 169kcals, Fat 13.8g (7.4g saturated), Protein 10.1g, Carbohydrate 1g (0.8g sugars)

POTTED CRAB



Potted Crab image

This rich dish travels well, making it perfect for outings such as picnics.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Makes 3 cups

Number Of Ingredients 9

1 1/2 cups (3 sticks) unsalted butter
1 pound jumbo lump crabmeat, picked over
1 tablespoon brandy
2 teaspoons minced fresh red chile (seeded if desired)
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon paprika
1/4 teaspoon ground nutmeg
Melba Toast, for serving

Steps:

  • Clarify butter: Melt 1 cup butter in a small, deep saucepan over low heat. Simmer 10 minutes. Remove from heat, and let stand 10 minutes. Using a spoon, skim foam from surface. Carefully pour clarified butter (the clear liquid) into a medium saucepan; discard milk solids from bottom of small pan.
  • Set clarified butter over medium heat. Gently stir in crabmeat. Heat until just bubbling. Remove from heat. Gently stir in brandy, chile, salt, pepper, paprika, and nutmeg. Divide crab mixture among three 1-cup jars. Let cool completely.
  • Melt remaining 1/2 cup butter in a small saucepan over low heat. Let cool completely. Pour over crab mixture in jars. Let stand at room temperature 30 minutes before serving. Serve with melba toast.

POTTED CRAB



Potted Crab image

Provided by Ruth Cousineau

Categories     Shellfish     Appetizer     No-Cook     New Year's Eve     Seafood     Crab     Chive     Butter     Gourmet

Yield Makes 8 servings (makes about 1 1/2 cups)

Number Of Ingredients 9

1 pound frozen Alaskan king crab legs (about 2), thawed
8 tablespoons (1/2 cup) unsalted butter, melted
1 1/2 tablespoons medium-dry Sherry
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne
1 tablespoon finely chopped chives
1/2 to 1 teaspoon lemon juice (to taste)
Accompaniment:
toasted baguette slices

Steps:

  • Crack crab shells with kitchen shears and extract meat. Cut enough crab into 1/2-inch pieces to measure 1/2 cup and transfer to a bowl.
  • Pulse remaining crab in a food processor to finely chop (do not over process).
  • Add to bowl with remaining ingredients and stir well. Season with salt to taste.
  • Pack into a 1 1/2 cup crock or bowl and cover surface with plastic wrap.
  • Chill at least 2 hours. Bring to room temperature before serving.

POTTED CRAB



Potted Crab image

Categories     Shellfish     Cocktail Party     Quick & Easy     Lemon     Crab     Sherry     Spring     Gourmet

Yield Makes 4 to 6 hors d'oeuvre servings

Number Of Ingredients 14

1 lb cooked king crab legs in shell, thawed if frozen and shells split lengthwise
1/2 lb lump crabmeat, picked over
1 stick (1/2 cup) unsalted butter
1 tablespoon medium-dry Sherry
1 teaspoon finely grated fresh lemon zest
1 teaspoon fresh lemon juice
1 teaspoon minced shallot
1/4 teaspoon ground mace
1/4 teaspoon salt
1/8 teaspoon black pepper
Pinch of cayenne
Accompaniment:Irish brown bread , thinly sliced and toasted
Special Equipment
a 2-cup glass or ceramic dish; or 4 to 6 (4-oz) ramekins

Steps:

  • Remove crabmeat from shell, discarding cartilage, then finely chop all of crabmeat and transfer to a bowl. Melt butter in a 10-inch heavy skillet over low heat and stir in remaining ingredients (except crabmeat). Cool 3 minutes, then stir in crabmeat.
  • Transfer mixture to dish and tamp down. Cover surface with wax paper, then cover dish with plastic wrap and chill at least 2 hours. Bring to room temperature before serving.

Tips:

  • Choose the freshest crab you can find. Fresh crab will have a sweet, delicate flavor and will be firm to the touch. Avoid crab that is mushy or has a strong odor.
  • Cook the crab properly. Crab is a delicate seafood, so it is important to cook it carefully. Overcooked crab will be tough and rubbery. The best way to cook crab is to steam it. Steaming will help to preserve the crab's natural flavor and texture.
  • Don't overmix the crab. When you are mixing the crab with the other ingredients, be careful not to overmix it. Overmixing will make the crab tough. Mix the ingredients just until they are well combined.
  • Serve the crab immediately. Crab is best served immediately after it is cooked. The longer it sits, the more its flavor will deteriorate. If you need to store the crab, cover it tightly and refrigerate it for up to 2 days.

Conclusion:

Potted crab is a delicious and elegant appetizer that is perfect for any occasion. It is easy to make and can be tailored to your own taste. With a little care and attention, you can create a potted crab dish that will impress your guests and leave them wanting more.

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