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Recipes
STANLEY MOSSE'S POTTED CRAB
Chef Darina Allen of Ballymaloe Cooking School - County Cork, Ireland
Adapted by StarChefs
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.
Yield: 8 to 10 Servings as an appetizer
- 5 ounces (1 1/4 cups) mixed brown and white crab meat, cooked
- 8 Tablespoons (1/4 pound) butter, at room temperature
- 2 teaspoons fresh parsley, finely chopped
- Fresh lemon juice, to taste
- Salt and pepper, to taste
Method:
Puree all the ingredients together in a food processor. Season to taste;
it may need a little more lemon juice.
Press the mixture into 8 to 10 small ramekins or bowls, cover and refrigerate.
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