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    Corn on the cob with potted crab butter

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    Corn on the cob with potted crab butter

    Butter 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

    • Gluten Free
    • Preparation time: 5 minutes, plus chilling
    • Cooking time: 15 minutes
    • Total time: 20 minutes, plus chilling

    Serves: 8 as a side


    125g unsalted butter, softened
    ½ lemon, zest, plus a squeeze of juice
    ½ tsp cayenne pepper
    ¾ tsp ground mace
    ¼ tsp salt
    100g mixed brown and white crab meat (such as Seafood & Eat It)
    8 corn on the cob
    about 1 tbsp olive oil, for griddling
    handful chopped chives


    1. 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.

    2. 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.

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    This recipe first appeared in Waitrose Food magazine. myWaitrose members can download the Waitrose Food app edition for FREE. Find out more.



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