Dominique Rizzo | Bespoke Food Tours
Potted Crab with Yoghurt & Pink Peppercorns
Easy
Prep 15 min
Traditionally Potted Crab is made with creme fraiche and horseradish along with the melted butter. I didnt have those specific ingredients on hand so I made my potted crab with yoghurt and pink peppercorns using dijon mustard instead of the horseradish. I have to say that I was very impressed with the result and so was all my family who I used to test it out for me. I wanted to share the recipe with you all incase you want to make this recipe but can’t get the creme fraiche or horseradish.
Ingredients
- 250g fresh crabmeat
- 4 tbsp natural thick yoghurt
- 2 tsp dijon mustard
- 2 spring onions, very finely chopped
- good pinch ground black pepper
- 50g butter, melted
- 1 tsp dried pink peppercorns
- Lemon wedges, to serve
- Crackers or toasted breads to serve
Recipe Steps
- In a small bowl combine the crab meat with the yoghurt, dijon mustard, thinly sliced shallots, seasoning and half the melted butter. Stir well and spoon into two ramekins or dishes of your choice.
- Smooth over the top of the crab, then pour over the remainder of the butter and top with the pink peppercorns. Refrigerate to set the butter.
- The crab pots will last about 1 week in the fridge.