Potted Devon Crab

Without stealing David Attenborough's thunder, did you know that there are over 4000 different species of crab in the world? 
A fact not widely considered when cracking open one of their claws exhibiting fifty shades of vibrant orange, to extract nuggets of rich, succulent meat for our own personal indulgence. 

These devilish little critters are known for their armoured shells and a sideways walk which often reminds me of a memorable trip home from the Edgcumbe Arms following one too many Cornish Rattlers.

Devon crab is by far, one of my favourite types of shellfish, freshly caught, the taste of sea is vibrant in its sweet flesh.

This is a delicious alternative to a terrine and makes an elegant starter or light lunch.

Serves 4

Ingredients

200g unsalted butter

400g white crab meat (pre-cooked)

2 bay leaves

3tbsp sherry

1 shallot, finely chopped

A pinch of mace

A pinch of cayenne pepper

1 lemon, juiced

Salt & Pepper

4x 125ml Kilner terrine jars (optional) – make sure these are thoroughly cleaned.

Cook’s note ~ Kilner jars bring a quirky touch to the presentation, however they are not essential and ramekins can be used as an alternative.

Method

v  In a small pan, simmer the shallots in the sherry until they absorb all the liquid.

v  Add half the butter to the pan with one bay leaf and stir until it has melted.

v  Remove any scum from the surface using a teaspoon and remove the bay leaf.

v  Add the mace, the cayenne pepper and stir.

v  Season the crab meat with salt and pepper.

v  Add the lemon juice and butter mixture to the crab and stir.

v  Distribute the crab mixture evenly into each jar, finishing with a smooth surface.

v  Melt the remainder of the butter in a clean pan with the other bay leaf, again, removing any scum that forms on the surface. Also remove the bay leaf.

v  Pour the melted butter on top of the crab to seal it.

v  Leave to cool, before covering with the lid and placing in the fridge for an hour until the butter has set.

v  Serve with toasted brioche and a wedge of lemon.