A crab pot with a difference!
A great make-ahead starter for a relaxed lunch with friends. Serve with plenty of hot toasted sourdough and a crisp white wine.
Serves: 4-6 Prep:10 minutes
½ tsp dried fennel seeds
½ small dried chilli
½ tsp ground mace
½ tsp ground nutmeg
1 dressed crab
Juice and zest of 1 lemon
150g Welsh butter
Salt and pepper
Grind the fennel seeds and chilli in a pestle and mortar.
Place the crab in a large bowl and add the ground fennel, chilli, mace, nutmeg and lemon zest and 75g butter. Mix until all the ingredients are combined. Add lemon juice to taste and season well.
Spoon the crab mixture into ramekins or small shallow dishes and flatten.
Melt the remaining butter and spoon over. Place in the fridge to set.
Serve with toasted organic spelt sourdough bread.