“This can be served as either potted crab spread on warm toast or, as I like to serve it, just melted in a dish so it warms the crab and fully melts the butter,” says TV chef James Martin. “That way, all the flavours of the kaffir [makrut] lime leaves come out.”
- 100g butter, softened
- zest and juice of 2 limes
- 2 makrut lime leaves, finely sliced
- 1 lemongrass stick, finely chopped
- 4 spring onions, sliced
- 2 tablespoons fresh coriander, chopped, plus extra leaves to serve
- 1 red chilli, finely diced
- 300g white crab meat
- sea salt and freshly ground black pepper
- toasted sourdough to serve
Preheat the oven to 200°C (180°C fan)/400°F/gas 6.
Beat together the butter, lime zest and juice, makrut lime leaves, lemongrass, spring onions, coriander and chilli. Season with salt and pepper.
Spoon the crab into two ovenproof dishes and top with the butter. Place them on a baking tray and roast for 10 minutes until hot and bubbling.
Sprinkle with coriander leaves and serve straight away, with toasted sourdough on the side.
BUTTER: Comforting, Delicious, Versatile, Over 130 Recipes Celebrating Butter by James Martin, published by Quadrille. Photography John Carey. Available now.
Do you often cook crab at home? Why not let us know how the recipe works for you in the comments section below?
– With PA
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