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Essential Unsalted Dairy Butter250g
250gItem price
£1.90Price per unit
£7.60/kgButter and seafood are two of sweetcorn's classic partners. Here all three are wrapped together with punchy and particularly British spicing. You can easily halve this recipe to serve 4. Or make a big batch of crab butter and freeze any leftovers.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
In a medium bowl, beat together the butter, lemon zest and juice, spices, salt and a grinding of black pepper. Fold through the crab meat until combined. Transfer the mixture to a large piece of baking parchment and roll up into a rough sausage shape; chill for about 30 minutes, until firm.
Heat a griddle pan until hot. Rub the corn cobs lightly with olive oil and griddle for 2-3 minutes on each side, until tender and charred with dark spots; they’ll need 12-15 minutes in total. Top the hot cobs with slices of the crab butter and sprinkle with the chives before serving.
Typical values per serving when made using specific products in recipe
Energy | 1,085kJ/ 260kcals |
---|---|
Fat | 17.2g |
Saturated Fat | 9g |
Carbohydrates | 19.9g |
Sugars | 2.5g |
Fibre | 1.9g |
Protein | 6.5g |
Salt | 0.3g |
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