Gordon Ramsay\'s Great British Pub Food

Potted crab

This is a lovely way to serve crab, as you can really savour

the flavour with every mouthful.

Melt 100g of the butter i n a heavy-based saucepan, add the shallots
and sweat over a medium-Iow heat, stirring occasionally, for 6 - 8
minutes until they are soft but not browned. Stir in the spices, then
the anchovy paste and sherry. Cook for a few more minutes until the
alcohol from the sh e rry has evaporated.

Add the w hite a nd brown crabmeat to the spicy butter and stir to
combine. Season well with salt, pepper and le mon juice. Stir over a
low heat until t he crabmeat is warmed through, then immediately
take off the heat.

Divide t he mixture between 4-6 small ramekins and press down

lightly t o level the tops. Melt the remaining so g butter in the same

pan and spoor thin layer over the crabmeat to cover. Cool and chill

until set.

Take t he ramekins o ut of t he fridge about 30 minutes before serving
to allow the butte r to soften. Serve with lots of warm toast.

SERVES 4-6

IS0g unsalted butter,

cubed

2 shallots, peeled and

finely chopped

% tsp cayenne pepper

% tsp ground mace

% tsp freshly grated

nutmeg

1 anchovy fillet in oil,

finely crushed h;> a

paste

3 tbsp sherry

37Sg white crabmeat

7Sg brown crabmeat

sea salt and black pepper

2 tsp lemon jUice, or to

taste

TO SERVE

plenty of brown or

Granary bread slices,

freshly toasted

SAVOURIES WITH TOAST 49