European
Ireland - Starters
Potted Dingle Crab
Chef's Menu Description
Sweet fresh Dingle white crab meat seasoned with lemon zest, cayenne, and nutmeg, packed into ramekins and sealed with clarified butter, served with soda bread.
Ingredients
- • 300g fresh Irish white crab meat (from Dingle, Kerry)
- • 75g clarified Kerrygold butter
- • 1 tbsp fresh lemon juice and zest of 1/2 lemon
- • Pinch of cayenne pepper and pinch of ground mace
- • Fine sea salt and warm soda bread for serving
Preparation Steps
1
Phase 1
Carefully fold crab meat with lemon juice, zest, cayenne, mace, and sea salt.
2
Phase 2
Pack seasoned crab meat firmly into small porcelain ramekins.
3
Phase 3
Pour warm clarified butter over the crab to create an airtight seal on top. Garnish with a bay leaf or pink peppercorn.
4
Phase 4
Refrigerate for 1 hour until butter sets firm. Serve with warm crusty brown soda bread.