The good people of the north Norfolk coast in the east of England treat this
delicious crab with the respect it deserves. The smokehouse in Cley and Jonas Seafood in Cromer sell dressed crab and lobster meat.
And if you find yourself with some of this delicious meat follow the general tradition, and soften it with cream diluted in juice or wine, add something tangy and something spicy, then pot it.
- 500 g crabmeat
- 300 g unsalted butter
- 90 g butter, for clarifying*
- 90 g sour cream / crème fraîche
- 30 ml lemon juice / white wine
- 2 lemons, zest
- 10 g paprika powder
- Nutmeg, large pinch
- Salt, pinch
- White pepper, pinch
Melt the butter in a frying pan over a low heat, add zest and paprika, remove from heat.
Whisk cream and juice or wine into a froth.
Stir crab meat into the spiced butter, place in a bowl and allow to cool, then fold in the frothy cream, season.
Spoon into earthenware pots or ramekins.
Clarify remaining butter, pour over potted crab to seal in the flavour.
Chill in refridgerator for two or three hours.
Traditionally served with hot toast.
*This stage can be omitted if the potted crab is to be eaten after it has chilled. Cover each pot or ramekin with foil.