Starter Recipes for Easter
Serves: 6 - 8
Feel free to play with the recipe to adapt it to your taste! You can tone down and fire up the spiciness! Make sure you get fresh crabmeat as it's the star of the dish! This dish can be made ahead of the meal so you have more time for your guests!
  • 1 fresh red chilli
  • a few sprigs of fresh dill
  • 300 g fresh crabmeat, two-thirds white and one-third brown
  • 1 Sicilian lemon
  • 1 good pinch of ground mace
  • 1 good pinch of ground cayenne
  • 1 whole nutmeg, for grating
  • 225 g unsalted butter (at room temperature)
  1. Deseed and finely chop the chilli, and pick the dill fronds.
  2. In a bowl, mix the crab, lemon zest and juice, mace, cayenne and a good grating of nutmeg, the chilli and a pinch of sea salt. Gently mix in 125g of the butter, ensuring there are no lumps.
  3. Spoon into a small serving bowl, smoothing the surface and pressing down with the back of a spoon. Scatter the dill over the top.
  4. Gently melt the remaining butter in a pan until it separates. Discarding the solids, spoon the clarified (liquid) butter over the crab. Cover and chill in the fridge for several hours, until set.
  5. Serve the potted crab with hot sourdough toasts, buttery asparagus and lemon wedges on the side.
Recipe by George Hughes Fishmongers at