STANLEY MOSSE'S POTTED CRAB
Many years ago we dropped in to see our friends the Mosses in Bennettsbridge, Co. Kilkenny-well inland. They had just cooked the box of crabs the had brought fresh up from the boats at Dunmore East.
We were given a great welcome: another pair of hands to extract the juicy white and brown meat. Stanley Mosse then made up lots of this potted crab which we ate gluttonously on hot buttered toast.
Serves 8 to 10 as an appetizer
- 5 oz (1 1/4 cups) mixed brown and white cooked crab meat.
- 8 tablespoons (1 stick) softened butter
- 2 teaspoons finely chopped parsley
- lemon juice to taste
PREPARATION
Mix all ingredients together in a bowl or. better still,puree them in a food processor. Taste carefully and continue
to season until you are happy with the flavor; it may need
a little more lemon juice. Press the mixture into
a pottery bowl, cover and refrigerate
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