Prep: 10 mins
Cook: 2 mins
Easy Serves 2
150g picked white crabmeat, the freshest you
2 tbsp mayonnaise
1 shallot, peeled and finely chopped
small handful chives, chopped
½ orange, zested
2 large slices sourdough, grilled or griddled, to
For the paprika butter
¼ tsp smoked paprika
Tip 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
Gently 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
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