Butter, spice, seasoning and seafood. What’s not to love? Be careful when buying dressed crab; you don’t want anything overly fussed with and freshness, of course, is paramount. By all means cook and pick your own if you can do so without eating most of the meat in the process. I can’t.
Serves two as a generous lunch, a modest starter for four.
2 medium banana shallots, finely diced
Tiny splash of Pernod
1 dressed crab
Generous squeeze of lemon juice
S&P to taste
50g butter, clarified
Melt 100g of butter and gently cook the shallots without colouring. Add the spices – I useabout half a teaspoon of cayenne and a little shake of mace – and the Pernod (you do only want a tiny bit, half a cap full at most) and cook for a further 5 minutes over a low heat. Add the crab, lemon juice, and season. Add whatever you think it needs more of, before transferring to ramekins. Once it’s cooled a little, cover with a fine layer of luke-warm clarified butter and refrigerate. Allow to come up to room temperature before serving with decent warm bread and a bit of leafy poncing should you wish. It’ll keep a couple of days in the fridge, if not devoured in one sitting.