Preparation 15 minutes, plus chilling Cooking about 5 minutes Serves 4 Perfect as a prepare-ahead starter or light summer lunch.
200g white crab meat ½-1 red chilli, deseeded and finely chopped 1½ tbsp chopped fresh chives, plus extra to garnish few dashes Worcestershire sauce zest and juice of ½ lemon, plus lemon wedges to serve 250g unsalted butter few gratings of fresh nutmeg
1 In a medium bowl, mix together the crab, chilli, chives, Worcestershire sauce, lemon zest and juice. Check the seasoning. Divide equally among four ramekins.
2 Melt the butter in a small pan. Take off the heat, then spoon off and discard the surface. Pour the clear butter over the crab mixture, dividing equally among the ramekins, and discard the milky whey in the bottom of the pan.
3 Grate some nutmeg and sprinkle the extra chives on top of each ramekin. Cover and chill for at least 1 hour.
4 Take the ramekins out of the fridge 10 minutes before serving. Serve with slices of bread and lemon wedges.