For some reason, potting intensifies the flavor of the primary ingredient. We would have thought that the addition of butter and spice would dilute its taste but the opposite happens. The Editor does not understand the chemistry; the phenomenon is particularly pronounced with crab.
- about 4 oz cooked crabmeat
- about 2 – 2 ½ oz (4-5 Tablespoons) unsalted butter
- about 1/8 teaspoon black or white pepper
- about 1/8 teaspoon cayenne
- about 1/8 teaspoon mace
- about ½ teaspoon lemon juice
- salt to taste
- a little clarified butter or ghee
Preheat the oven to 300°
- Gently toss the crab with the spices and juice so that the meat does not break apart, and spoon it carefully into a ramekin or small ceramic dessert or pudding pot.
- Melt the butter over low heat and pour it over the crabmeat. The butter should just about reach the top of the crab depending on the size and shape of your container.
- Place the potted crab in an ovenproof dish filled with enough hot water to reach halfway up the ramekin or pot and bake for about 15 minutes.
- Let the potted crab cool, then heat the clarified butter or ghee and seal the top with a layer of it
- Cover with plastic wrap and chill until ready for use.
- In Britain both brown and white crabmeat are sold. The brown meat is only available in the United States, however, if you boil and pick your own crab. It has a stronger flavor than the white meat and is not much liked here, although many of our British friends think the brown meat is even better than the white. If you want to use brown meat, toss it separately with the same proportion of spice and juice as indicated in the recipe, and layer it between the white meat in the pot for the complimentary color and flavors that result.