Serves 6
–
3 shallots, very finely chopped
360g white crabmeat
20ml double cream
3 tbsp lemon juice, plus 1 tbsp zest
2 tbsp fresh dill, chopped
80g butter, melted
1 tsp paprika
4 capers, chopped
1 green tomato, finely chopped
black pepper
65g focaccia each, to serve
6 small glasses
–
In a large bowl, stir together the shallots, crab, cream, lemon juice and zest and dill. Then season with pepper. Divide mixture between the glasses and press the mixture down with the back of a teaspoon to flatten the top.
Mix together the butter and paprika in a small jug, then pour on top of the crab mixture. Chill immediately and for 20 mins.
In the meantime, combine the capers and green tomatoes, then spoon a tablespoonful onto six small plates. Place the potted crab and focaccia by the salsa and serve.
For the vegetarian mushroom alternative:
Serves 1
2 tbsp dried porcini mushrooms
20g butter, melted, plus 1 tsp
1/2 shallot
75g chestnut mushrooms, sliced
2 tbsp brandy
20ml double cream
1 tbsp lemon juice, 1 tsp zest
1 tsp fresh flat leaf parsley, chopped
1 tsp paprika
4 capers, chopped
1 green tomato, finely chopped
sea salt black pepper
65g focaccia each, to serve
Place the dried porcini mushrooms in a bowl and cover with boil water. Allow to stand for 10 mins, then drain and chop the mushrooms.
Heat the teaspoon of butter in a saucepan and add the shallots, chestnut mushrooms and porcini mushrooms. Sauté for 5 mins, then add the brandy and cook for 2 mins. Stir in the cream, lemon juice and lemon zest, parsley and season with salt and pepper. Bring to the boil and cook for 2 mins. Transfer the mixture to a food processor and blend until smooth. Fill a small glass with the mixture and smooth the top of the mushroom mixture with the back of a spoon. Chill for 20 mins. Mix the melted butter with the paprika and pour on top of the potted mushrooms. Chill for 30 mins or until serving.
In the meantime, combine the capers and green tomatoes, then spoon a tablespoonful onto a small plates. Place the potted mushrooms and focaccia by the salsa and serve.
