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    Potted Cromer Crab with Wholegrain Toast

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    Potted Cromer Crab with Wholegrain Toast

    Celebrate the age-old English tradition of potted seafood, by combining the tender, sweet flesh of Cromer crab with sherry, herbs and lemon juice.

    • Preparation time: 15 minutes
    • Cooking time: 5 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 225g unsalted butter
    • 1 tbsp dry sherry
    • ½ tsp ground mace
    • Pinch cayenne pepper
    • 2 dressed Cromer crabs, from the fish service counter
    • ½ x 15g pack fresh chives, chopped
    • 1 tsp lemon juice
    • 8 slices wholegrain bread, toasted
    • Lemon wedges


    1. Melt the butter in a small saucepan, then remove from the heat and leave to cool slightly. Carefully pour off the clarified butter into a clean saucepan, discarding the milky white residue left behind. Add the sherry, mace and cayenne pepper to the clarified butter and heat gently for 2 minutes.
    2. Scoop the dressed crab meat into a bowl and stir in the chives, lemon juice, a small pinch of salt and a little freshly ground black pepper. Reserve 4 tablespoons of the clarified butter and stir the rest into the crab mixture.
    3. Divide the mixture between 4 small ramekins (about 150ml) and spoon the reserved clarified butter over. Cover and chill for at least 1 hour, or until the butter has set. Remove from the fridge 20 minutes before serving. Serve with slices of warm wholegrain toast and lemon wedges.

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    Cook's tips

    Substitute 200g small cooked prawns for the crab to make potted prawns, if you prefer.

    Drinks recommendation

    Cromer crabs deserve an English wine.


    Average user rating

    5 stars