Potted Crab from The Seafood Shack: Food & Tales from Ullapool by Kirsty Scobie and Fenella Renwick
This is a real crowd pleaser and can be made up in advance so it’s all hit and no hassle. We usually use white crab meat, but if you’ve got some brown you can use a mix. Make sure you serve it...
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Ingredients
- salt
- pepper
- 3 tbsp mayonnaise
- small handful of chives, chopped
- 200 g butter
- 300 g white crab meat
- 2 tsp paprika
- juice and zest of a lime
- ½ red chilli, deseeded and finely chopped
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