Potted Crab

Transporting the crab from the mixing bowl to our large ramekin.
Squishing the piece of lime.

You may be rather sceptical when you learn that I made potted crab with my 2 year old. I encourage you to read on despite any misgivings as this really was a fun recipe to make with her. She had fun counting out the tablespoons of yoghurt and squishing the slice of lime, twisting the salt and pepper mills, mixing, transporting and pouring – lots of activities which are present on early years schemas. It also allowed me to introduce a fish with a different texture to her and hopefully encourage her to widen her pallet when she is older. She wasn’t a huge fan, but I remain undeterred as tastes change as children get older and the boys did enjoy it.

When Ophelia went ‘shaky shaky’ with the paprika!

This recipe could be managed solo by an older child, but Ophelia did need some encouragement to stay on task and not go ‘shaky shaky’ with the paprika or try and eat the rest of the lime. I managed to prevent the latter, but was unfortunately completely incompetent at the former… More vigilance was required and in this instance I was lacking! I would also be lying if I said that I managed to remain completely calm… What this picture doesn’t show is the rest of the kitchen counter!

Time to pour the melted butter on top of the crab.

Ingredients

  • 1 tin of white crabmeat, drained. Recipes for potted crab generally call for fresh crabmeat, but as this was for making with kids we opted for tinned crab and the result was delicious.
  • 2 tbsp. Greek-style natural yoghurt
  • Zest from half a lime
  • Juice from 1/8 of a lime (or just a small slice)
  • Seasoning
  • 50g unsalted butter, melted (easiest in a small jug)
  • 1/8tsp of paprika

Method

  1. Put the crabmeat into a bowl and count in the tablespoons of Greek-style natural yoghurt. Add the lime zest, juice and seasoning and mix well. We used a tub grater with the fine grater attachment to zest the lime.
  2. Spoon the mixture into a shallow dish, one large ramekin or two smaller ramekins and gently flatten.
  3. Add the paprika to the melted butter and mix.
  4. Pour the melted butter over the ramekin(s) and refrigerate until set. This will take around 30 minutes.
  5. Remove from the fridge around 30 minutes before serving to make it easier to spread. Enjoy with toast, crackers or crumpets.
Remember to remove from the fridge around half an hour before you want to spread it. The boys enjoyed this in sandwiches.

Please follow and like us:

Leave a Reply

Your email address will not be published. Required fields are marked *