Potted Crab with Baby Gem, Fennel and Radish Salad
By OcadoLife
Published on 10 March 2025
Chef, food stylist and author of Good Time Cooking, Rosie Mackean created this zingy Potted Crab with Baby Gem, Fennel and Radish Salad. “It may sound like something out of a Jilly Cooper novel, but this retro treat is a refreshing, delicious and super-easy dish that can be prepped in advance.” Enjoy it as a light lunch, or serve as a starter for Rosie’s Slow-roast Lamb with Chickpeas, Peppers and Bay and Fregola with Olives and Spring Greens – a lovely family-feast menu. And if there are leftovers, try warming them in a pan until the butter has melted, then stirring through linguine.
This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.Time and servings
20 minsTotal time
6Servings
20 minsPrep time
Ingredients
- 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
Step 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.