Potted crab with coronation salad
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Serves 4 as a starter
Ingredients
- 2 tbsp coconut oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- a thumb-sized piece ginger, peeled and finely grated
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- 150g white crabmeat
- 2 tbsp mayonnaise
- 75g unsalted butter
- 1⁄2 tsp ground turmeric
- 1⁄2 tsp garam masala
- crusty bread, toast or crackers, to serve
CORONATION SALAD
- 4 tbsp greek yogurt
- 1⁄2 lemon, juiced
- 1 tsp mild curry powder
- 2 Little Gem lettuces, cut into pieces
- a small handful raisins
- 1 apple, cored and chopped into 1cm cubes
- a handful of leaves coriander
Method
- 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.
