Potted Crab - Crab Rillettes
Crab rillettes with lavender and lovage offer a light tangy delight, perfect for starters or lunches. Served with toast or baguette, these herby crabmeat spreads are both elegant and versatile.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lavenderandlovage.com.
Cooking tools:
- Mortar and pestle
- Citrus press
- Kitchen scale
- Ramekin
- Saucepan
- Mixing bowl
- Measuring spoon
- Fork
- Spoon
- Chef's knife
- Stove
- Refrigerator
- Toaster
- Plate
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
- pepper
- 50g to 75g clarified butter
- bay leaves
- crushed red peppercorns
- a little sea salt
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