Rustle up Tom Kerridge’s crab starter with a hint of smoked paprika for your next dinner party. You can make it ahead, leaving you time to sit down and enjoy
Prep:10 mins
Serves 2
150g picked white crabmeat, the freshest you can buy2 tbsp mayonnaise1 shallot, peeled and finely choppedsmall handful chives, chopped½ orange, zested2 large slices sourdough, grilled or griddled, to serve
STEP 1Tip the crabmeat into a bowl and mix with the mayonnaise, shallot, chives, orange zest and some seasoning. Spoon the mixture into a shallow serving dish. Smooth the top over, then pop in the fridge to chill.STEP 2Gently melt the butter and smoked paprika together. Leave the butter to cool a little, but don’t let it solidify. Carefully pour the clear butter fat over the crab, leaving the milky butter residue still in the saucepan. Return to the fridge for 20-25 mins or up to a day to firm the butter up. Serve with some grilled sourdough for spreading everything over.
