A white plate with a ramekin filled with crab, with a green salad and toast on the side

Potted crab with coronation salad

  • serves 4 as a starter
  • Easy

You can have the crab potted up and in the fridge ready for whenever you need it, then simply toast some bread and make up the salad to serve for an easy starter


Make this potted crab with coronation salad, then check out our crab aranciniprawn cocktail, potted shrimp and more starter recipes.



  • coconut oil 2 tbsp
  • onion 1, finely chopped
  • garlic 2 cloves, crushed
  • ginger a thumb-sized piece, peeled and finely grated
  • cumin seeds 1 tsp
  • black mustard seeds 1 tsp
  • white crabmeat 150g
  • mayonnaise 2 tbsp
  • unsalted butter 75g
  • ground turmeric 1⁄2 tsp
  • garam masala 1⁄2 tsp
  • crusty bread, toast or crackers to serve


  • greek yogurt 4 tbsp
  • lemon 1⁄2, juiced
  • mild curry powder 1 tsp
  • Little Gem lettuces 2, cut into pieces
  • raisins a small handful
  • apple 1, cored and chopped into 1cm cubes
  • coriander a handful of leaves


  • Step 1

    Heat the coconut oil in a pan over a medium heat and cook the onion with a pinch of salt for 10 minutes until softened. Add the garlic, ginger, cumin and mustard seeds, and cook for another minute. Remove from the heat and cool slightly before gently folding in the crab and mayo to evenly combine. Season to taste. Spoon the mixture into four small ramekins or teacups and level with the back of the spoon.

  • Step 2

    Melt the butter in a small pan over a low heat, then tip in the turmeric, garam masala and a pinch of salt. Pour the melted butter over the crab mixture to cover, then chill until needed. Will keep chilled for three days.

  • Step 3

    For the salad, whisk together the yogurt, lemon juice and curry powder in a bowl with some seasoning. Add the lettuce, raisins, apple and coriander, then fold everything together.

  • Step 4

    Serve the potted crab with a pile of the salad and crusty bread, toasts or crackers alongside.

Feeling inspired? Find more crab recipes

a silver tray filled with stacks of crisp tacos piled with crabmeat and sliced avocado

Nutritional Information

  • Kcals 402
  • Fat 32.1g
  • Saturates 18.1g
  • Carbs 13.6g
  • Sugars 12.1g
  • Fibre 3.4g
  • Protein 13g
  • Salt 0.5g