Country Living (UK) - - Food & Drink -

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.

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