A white plate with a ramekin filled with crab, with a green salad and toast on the side

Potted crab with coronation salad

Name: Potted crab with coronation salad
Total time: 30 min
Yield: Serves 4 as a starter
Ingredients: 2 tbsp coconut oil; 1 onion finely chopped; 2 cloves garlic crushed; a thumb-sized piece ginger peeled and finely grated; 1 tsp cumin seeds; 1 tsp black mustard seeds; 150g white crabmeat; 2 tbsp mayonnaise; 75g unsalted butter; 1⁄2 tsp ground turmeric; 1⁄2 tsp garam masala; crusty bread, toast or crackers to serve; 4 tbsp greek yogurt; 1⁄2 lemon juiced; 1 tsp mild curry powder; 2 Little Gem lettuces cut into pieces; a small handful raisins; 1 apple cored and chopped into 1cm cubes; a handful of leaves coriander

Adam Bush

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Serves 4 as a starter

Easy

Total time: 30 mins

+ chilling

A star rating of 5 out of 5.1 ratingRate

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You can have the crab potted up and in the fridge ready for whenever you need it, then simply toast some bread and make up the salad to serve for an easy starter

Gluten free

Skip to ingredients

Alternatives

Complete the dish

Make this potted crab with coronation salad, then check out our prawn toast, crab arancini, crab salad, prawn cocktail, potted shrimp and more starter recipes.

Ingredients

Nutrition

2 tbsp coconut oil
1 onion

finely chopped
2 cloves garlic

crushed
a thumb-sized piece ginger

peeled and finely grated
1 tsp cumin seeds
1 tsp black mustard seeds
150g white crabmeat
2 tbsp mayonnaise
75g unsalted butter
1⁄2 tsp ground turmeric
1⁄2 tsp garam masala
crusty bread, toast or crackers

to serve

CORONATION SALAD

4 tbsp greek yogurt
1⁄2 lemon

juiced
1 tsp mild curry powder
2 Little Gem lettuces

cut into pieces
a small handful raisins
1 apple

cored and chopped into 1cm cubes
a handful of leaves coriander

Nutrition: per serving

kcal402
fat32.1g
saturates18.1g
carbs13.6g
sugars12.1g
fibre3.4g
protein13g
salt0.5g

Method

step 1

Heat the coconut oil in a pan over a medium heat and cook the onion with a pinch of salt for 10 minutes until softened. Add the garlic, ginger, cumin and mustard seeds, and cook for another minute. Remove from the heat and cool slightly before gently folding in the crab and mayo to evenly combine. Season to taste. Spoon the mixture into four small ramekins or teacups and level with the back of the spoon.
step 2

Melt the butter in a small pan over a low heat, then tip in the turmeric, garam masala and a pinch of salt. Pour the melted butter over the crab mixture to cover, then chill until needed. Will keep chilled for three days.
step 3

For the salad, whisk together the yogurt, lemon juice and curry powder in a bowl with some seasoning. Add the lettuce, raisins, apple and coriander, then fold everything together.
step 4

Serve the potted crab with a pile of the salad and crusty bread, toasts or crackers alongside.

Feeling inspired? Find more crab recipes

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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