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Spiced potted crab with soda bread recipe

Spiced potted crab with soda bread recipe

55 ratings

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. See method

  • Serves 8
  • 20 mins plus chilling
  • 305 calories / serving


  • 200g unsalted butter
  • 1 tsp brown mustard seeds
  • 2 tsp curry powder
  • good pinch cayenne pepper
  • 1 lemon, zested and juiced
  • 400g (13oz) fresh or tinned crab meat
  • 3 spring onions, finely chopped
  • 2 tbsp finely chopped coriander
  • soda bread, warmed and sliced
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    24g 35%
  • Saturates

    13g 64%
  • Sugars

    1g 1%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 11.2g Protein 11.6g Fibre 0.9g


  1. Heat 125g (4oz) butter in a pan until foaming, then add the mustard seeds, curry powder and cayenne pepper.
  2. 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.
  3. Spoon the crab mixture into 8 x 125ml (4fl oz) ramekins. Transfer to the fridge for 10-15 minutes to firm up.
  4. 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.

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