Potted crab

• picked white crabmeat↗150g g

  the freshest you can buy

• mayonnaise↗2 tbsp tbsp
• shallot↗1

  peeled and finely chopped

• chivessmall handful

  chopped

• orange↗½

  zested

• sourdough↗2 large slices

  grilled or griddled, to serve

• butter↗60g g
• smoked paprika↗¼ tsp tsp

Step-by-step instructions

1. 1

   Tip the crabmeat into a bowl and mix with the mayonnaise, shallot, chives, orange zest and some seasoning. Spoon the mixture into a shallow serving dish. Smooth the top over, then pop in the fridge to chill.

2. 2

   Gently melt the butter and smoked paprika together. Leave the butter to cool a little, but don’t let it solidify. Carefully pour the clear butter fat over the crab, leaving the milky butter residue still in the saucepan. Return to the fridge for 20-25 mins or up to a day to firm the butter up. Serve with some grilled sourdough for spreading everything over.