Ingredients
19 total- 400g white crab meat
- 140g mayonnaise
- 2 tbsp finely chopped chives
- 1 lemon, ½ zested, whole lemon juiced
- 1 red chilli, deseeded and finely diced
- 120g salted butter
- 1 good grating fresh nutmeg
- ½ tsp cayenne pepper
- 1 small garlic clove, finely grated
- 160g full-fat natural yoghurt
- 2 tbsp hot horseradish sauce
- 2 tbsp finely chopped dill
- ½ tsp dijon mustard
- 1 dash worcestershire sauce
- 1 small fennel, finely sliced
- 3 tbsp extra-virgin olive oil
- 2 baby gem lettuces, leaves separated
- 8 radishes, finely sliced
- 6 slices sourdough (gluten-free, if required), toasted and buttered, to serve (optional)
Method
7 stepsStep 1
In a bowl, combine the crab, mayo, chives, lemon zest and chilli; season. Spoon into 6 ramekins; flatten the tops and chill.
Step 2
Melt the butter in a pan until sizzling; take off the heat. Add the nutmeg, cayenne and garlic; stir well.
Step 3
Spoon 2-3 tbsp of the butter over the crab mixture to form a thin layer. Return to the fridge for at least 2 hrs (or up to 12).
Step 4
For the dressing, whisk together the yoghurt, horseradish, dill, mustard and worcestershire sauce in a small bowl; season. Cover and chill.
Step 5
About 10 mins before serving, remove the potted crab from the fridge. In a bowl, toss the fennel with the lemon juice and olive oil; season. Let it sit for 5 mins, then toss in the baby gem and radishes.
Step 6
Serve the crab with the salad, a drizzle of dressing and hot buttered toast on the side, if you like.
Step 7
Recipe Tip: Allow at least 2 hrs extra time for chilling.