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Potted crab

Potted crab

‘I love sweet white crabmeat but make sure you include the brown meat as well, as this will give you a greater balance of flavour,’ says Adam Little, head chef of Harry’s Grill Bar.

Serves 4


1. Warm the butter over a low heat with the bay leaf until just melted. Skim off and discard the scum from the surface. Strain into a clean pan through a sieve lined with muslin or kitchen paper to make clarified butter. Discard the bay leaf, warm the clarified butter gently and stir in the mace and cayenne.

2. In a bowl, season the crab meat, add the lemon juice, two-thirds of the melted butter and the herbs, and stir gently so everything is distributed evenly.

3. Loosely pack the mixture into a jar or individual ramekins, smooth the top, then pour on the remaining butter to seal. Cool, cover and refrigerate. With the butter seal unbroken, this will keep for three or four days in the fridge. Whatever you use, it’s vital that the container is scrupulously clean to prevent the growth of bacteria.

4. Remember to take them out 15 minutes before you want to tuck in, so the flavours can shine.


Harry’s Grill Bar
6 Northernhay Place, Bailey Street, Exeter, Devon, EX4 3QJ.
Tel. 01392 438545.


  • Unsalted butter 200g
  • Bay leaf 1
  • Mace a pinch
  • Cayenne pepper a pinch
  • Salt and freshly ground black pepper
  • Cooked fresh crab meat (white and brown) 250-300g
  • Lemon 1, juiced
  • Dill fronds or parsley 1 tbsp, chopped

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