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!
Course brunch, Snack


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


  • 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


  • 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.
  • 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.
  • Brush sour dough bread with olive oil and sprinkle with pepper. Grill over high heat to toast.
  • Serve potted crab alongside sour dough bread. Spread, and enjoy!
Keyword Crab

Leave a Reply