A decadent starter of potted crab perfect for Christmas lunch. This starter can be made up to two days in advance. Chill until ready to serve. Heat 125g (4oz) butter in a pan until foaming, then add the mustard seeds, curry powder and cayenne pepper. Remove from the heat and pour the mixture into a bowl. Stir in the lemon zest and 1 tbsp lemon juice, the crab meat, spring onions and coriander. Season well. Spoon the crab mixture into 8 x 125ml (4fl oz) ramekins. Transfer to the fridge for 10-15 minutes to firm up. Melt the remaining butter in a small pan, then pour it over the chilled crab. Chill for at least 1 hour, so the butter sets hard, before serving with the warm, sliced soda bread. See more Christmas starters recipes This gorgeously rich starter needs a crisp, fresh white wine, like this Tesco Finest Sauvignon Blanc Furmint with aromas of green apple and bursts of citrus.