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History Cookbook: Potted Crab

This recipe is in categories Edwardians and WW1, Picnic, Starters
About this recipe
Healthiness : (27 votes)
Difficulty:  1 out of 5 difficulty
Preparation Time: 10 minutes
Cooking Time: 2 minutes
Number of servings: 4
Serving suggestions: Serve with cold, crispy brown toast.

Rich Edwardians had plenty of leisure time and loved nothing better than to have picnics. Potted crab was a favourite for picnics.
  • 55g butter
  • 1 lemon, finely grated zest and a dessert spoon of the juice
  • dash of Tabasco sauce
  • nutmeg, freshly grated
  • 225g crabmeat
  • Butter knife
  • Grater
  • Weighing scales
  • Wooden spoon
  • Pan
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Gently melt the butter over a low heat
  2. Add the tabasco. lemon zest, lemon juice, nutmeg and salt and pepper to taste
  3. Stir in the crabmeat and cook for a further minute
  4. Spoon the mixture into 4 ramekins or 4 small bowls and chill in the fridge for at least 2 hours
Potted Crab - print view  Potted Crab - print view

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