Crab has a luxurious, sweet flavour that lends itself very well to spice. This dish combines spice, crab meat, butter, fresh herbs and lemon juice to createa delicious dish that is elegant enough for a dinner party but simple enough for a midweek dinner.
- 475g white and brown crab meat
- 250g unsalted butter
- Juice of 1 lemon
- 3 tbsp. each freshly chopped chives and freshly chopped parsley
- 1 tsp. hot chilli powder
- One pinch ground nutmeg
- Salt and pepper
Put the butter into a saucepan. Melt it, and when the white bits start to seperate from the rest of the butter, turn the heat up. When you are left with clear, golden butter and darker bits of butter, drain the clear butter off, leaving the darker bits. This is clarified butter.
Put the clear butter into a clean pan. Add the chilli powder, stir and cook for a couple of minutes over a very low heat.
In a bowl, combine the crab meat, lemon juice, chives, parsley, nutmeg, salt and pepper. Cover with the chilli butter and fold together. Press into 6 medium ramekins and serve either immediately or once chillied.