Dinner Parties & Entertaining Hors D'oeuvres SeafoodLeave a Comment on Potted Dungeness Crab

This is such a quick, easy weekend brunch. Potted crab has lots of buttery flavour, huge chunks of crab, and a great hit of acidity with the preserved lemon rind and orange zest!

You’ve got to stand over the sink and crack shells for a little while, but it’s worth it!

I got my Dungeness crab from F.I.S.H.(Fresh Idea’s Start Here) in Metro Vancouver. They also have a full line up of fresh fish, octopus, sea urchin, and more.

Serve alongside grilled sour dough bread with lemon wedges.

Potted Crab

A quick weekend brunch recipe!
Print Recipe
Course: brunch, Snack
Ingredients Equipment Method

Ingredients
  

  • 1.5 lbs Dungeness Crab Meat in Shell
  • 2.5 tbsp Mayo
  • 1.5 tbsp Preserved Lemon Rind Minced
  • 1 tsp Orange Zest
  • 2 Green Onion Minced
  • 1.5 Shallots Minced
  • Freshly Cracked Peppercorn
  • 1/3 cup Butter
  • 1.5 tbsp Paprika
  • Lemon Wedges For Garnish
  • Sour Dough Bread For Serving
  • Olive Oil

Equipment

  • Cutting Board
  • Crab Crackers
  • Frying Pan
  • Serving Dish
  • Grill (For Sourdough)

Method
 

  1. Crack and shell your Dungeness crab meat and place in a bowl. Add mayo, minced shallot, green onion, lemon rind, orange zest, and pepper. Stir, and place in your serving dish.
  2. Melt butter and paprika over low heat. Allow to cool slightly, then pour over the top of the grab mixture. Place in the fridge for about 30-40 minutes.
  3. Brush sour dough bread with olive oil and sprinkle with pepper. Grill over high heat to toast.
  4. Serve potted crab alongside sour dough bread. Spread, and enjoy!

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