Fish on Friday, Fresh Figs and a Recipe for Potted Crab – Crab Rillettes

Fish on Friday, A Sunny Day and a Recipe for Potted Crab – Crab Rillettes

Fish on Friday, Fresh Figs and a Recipe for Potted Crab – Crab Rillettes

Potted Crab – Crab Rillettes

It’s been an exciting day, we have guests, three  lovely girls arrived yesterday for a week’s holiday and they have settled in already, and even laid three eggs today……….yes, it’s not my daughter and her two friends (although they are lovely too) but my friend’s chickens, who have arrived for a residential holiday with my hens, whilst their human parents attend a wedding in the West Country…….the three feathered girls have settled in well and particularly like lounging under our fig tree, where they are to be found most times of the day, waiting with anticipation for ripe figs to drop!

Fresh Figs from my Tree

And, the last day of my daughter and her friend’s holiday has been blessed with a sunny day…….so, sunbeds have been in use, and as we were all going out for dinner tonight, a light lunch was served in the garden, under the shade of the trees……it’s Friday, so it was a piscine pleasure that we enjoyed for luncheon today – Potted Crab (Crab Rillettes). 

Potted Crab – Crab Rillettes

Now, this is not a traditional recipe, insofar that it’s not shredded crab meat, both white and brown, with butter and spices, (which I find to be very rich) but it is a quick cheat’s version and a VERY light potted crab recipe, as the crab meat is bound with a little mayonnaise and lemon juice, although there is nod to tradition with the addition of ground mace, as well as being sealed with clarified butter……it’s tangy (because of the creamed horseradish that is added) and has a little kick with a few cracked red peppercorns and sea salt, scattered over the top with a bay leaf…….an idea I stole from a friend who serves sea salt and cracked red peppercorns with foi gras at Christmas time. It also makes a lovely sandwich filling, and is NOTHING like the old potted crab meat sandwich fillings that we all may remember from years ago, those ones that come in tiny pots…..although, I have been known to like that style of “paste” on hot toast!

Potted Crab – Crab Rillettes

The little pots of crab are sealed with clarified butter, in order that is stays fresh longer, as well as an added extra when you come to spread this delectable spread on your toast or bread! So, how to clarify butter? This is how to do it, and I have used the BBC Good Food method, as it is the method I use all the time:

CLARIFIED BUTTER:

Clarified Butter

This is butter from which all milk solids has been removed. The result is a clear yellow fat that can be heated to a higher temperature than butter before burning. It is an excellent fat for pan-frying.

Prepare it:
Put the butter in a heavy saucepan over low heat. Melt gently. Skim off all the froth from the surface. You will then see a clear yellow layer on top of a milky layer.

Carefully pour the clear fat into a bowl or jug, leaving the milky residue in the pan. Discard the milky residue or add it to soups.
Store it:
Since clarification removes impurities, clarified butter keeps well – several weeks in the fridge and longer in the freezer.

Cook it:
As a dip for seafood such as lobster and crab and for globe artichokes, as well as being used in Indian cooking and as a sealing ingredient for potted meat and fish.

Potted Crab – Crab Rillettes

My little pots of crab disappeared in a trice this lunch time – I served them with fresh baguette, a salad of rocket leaves with a lemon vinaigrette and then some fresh figs and cheese for dessert, French style! I hope you enjoy my Fish on Friday recipe for today, a simple and light recipe for fresh white crab meat, and perfect for lunch, sandwiches, supper or even high tea! Bye for now, see you later with baking recipes as well as breakfast recipes….Karen

Potted Crab – Crab Rillettes

Potted Crab – Crab Rillettes

Print recipe

• Print with main photo
• Print text only

Serves	4
Prep time	1 hour, 15 minutes
Allergy	Shellfish
Meal type	Appetizer, Lunch, Side Dish, Starter
Misc	Gourmet, Pre-preparable, Serve Cold
Occasion	Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day
By author	Karen S Burns-Booth

A cheat's version of potted crab or crab rillettes; crab meat is bound in a light tangy sauce with spices and herbs, and then sealed with butter. Serve as a starter with salad garnish and toast, or as part of a light lunch with baguette and large mixed salad. Also makes a lovely sandwich filling. Fresh crab is best, but you can use frozen or tinned crab meat of necessary.

Ingredients

• 250g crabmeat (white meat only)
• 2 tablespoons mayonnaise
• 1/4 teaspoon creamed horseradish sauce
• 1/4 teaspoon mace
• juice of half a lemon
• salt and pepper
• 50g to 75g clarified butter
• bay leaves
• crushed red peppercorns
• a little sea salt

Note

A cheat's version of potted crab or crab rillettes; crab meat is bound in a light tangy sauce with spices and herbs, and then sealed with butter. Serve as a starter with salad garnish and toast, or as part of a light lunch with baguette and large mixed salad. Also makes a lovely sandwich filling. Fresh crab is best, but you can use frozen or tinned crab meat of necessary.

Directions

Step 1	Place the crab meat, mayonnaise, horseradish, mace and lemon juice in a container, and mix with a fork. Season with salt and pepper to taste.
Step 2	Spoon the crab into 4 small pots or ramekins, and then pour half the hot clarified butter over the crab, add a bay leaf and some cracked red peppercorns and pour the rest of the butter over to seal it. Sprinkle a little sea salt on top and chill for 1 hour before serving. (Can be kept in the fridge at this stage for up to 4 days)
Step 3	Serve with baguette, oat cakes, hot toast or crackers.

French Baguette

Potted Crab – Crab Rillettes

What is your favourite “Potted” recipe?

Do you use clarified butter in your cooking?