Another delicious and secret recipe kindly shared by Allison Abernethy of Abernethy Butter. This alongside our homemade Larder Baquette is a definite winner. Ingredients are available to buy at the Larder when available and in season.

INGREDIENTS

100G WHITE CRAB MEAT

100G MELTED SMOKED BUTTER

CAYENNE PEPPER

DASH OF TABASCO

SALT AND PEPPER

METHOD

MELT THE BUTTER GENTLY IN A SAUCEPAN AND SET ASIDE. ADD A PINCH OF CAYENNE PEPPER AND 2 -3 DROPS OF TABASCO. DON’T ADD TOO MUCH OR IT WILL OVERPOWER THE DELICATE CRAB.

SEASON THE CRAB MEAT AND MIX IN A TABLESPOON OF MELTED BUTTER.

PUT THE CRAB IN RAMEKINS AND POUR OVER THE REMAINING MELTED BUTTER.

CHILL IN FRIDGE UNTIL THE BUTTER HAS SET BUT TAKE THEM OUT AND LEAVE AT ROOM TEMPERATURE AN HOUR BEFORE SERVING.

SERVE WITH TOAST.