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Potted crab with mango salsa

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The Devon crab and fresh mangoes in this potted starter from Martin Kinahan, head chef at Corse Lawn House Hotel, make the summer dish deliciously light

Potted crab

Serves 4

You will need

Crab 1 large, cooked
Butter 250g, melted
Root ginger 50g, grated
Coriander 20g, chopped
Salt and pepper to taste
Brown bread 4 slices, to serve

For the salsa:
Mangoes 2, finely chopped
Cucumber 1/2, finely chopped
Red chilli 1/2, chopped
Sugar 1 tsp
White wine vinegar 1 tsp


  1. Remove the white meat from the claws and gently flake the brown meat from the shell of the crab into a bowl, being careful to avoid the dead man’s fingers.
  2. Mix the crab meat with the butter, ginger, coriander, salt and pepper, and press into four ramekins.
  3. Top each of the ramekins with a the extra melted butter and refrigerate for at least 4 hours.
  4. For the mango salsa: mix all of the ingredients in a bowl and refrigerate until needed.
  5. To serve: turn out the chilled crab from the ramekins onto a plate and serve with the salsa and toasted brown bread.

Chef’s tip: ‘Before mixing with the other ingredients, tip the crab meat onto a metal tray to make sure all of the shell has been removed.

Recipe created by Mrs Hine and adapted by head chef Martin Kinahan.

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