John Myers
Ingredients for 1 servings:
- 100 g butter
- 400 g crabs, peeled and cooked
- ¼ tsp chili powder
- 2 leaves of mace
- 1 pinch of nutmeg
- 150 g clarified butter or ghee
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
Melt the butter in a pan, but do not bring to a boil. Stir in the chili powder, mace, and nutmeg. Add the crab and cook for about 5 minutes to kill any potential microorganisms. Remove the mace and pour the crab-butter mixture into two 300 ml jars, pressing down very firmly. Allow to cool, then refrigerate for 30 minutes to set. Heat the clarified butter and pour over the crab. The butter seals the crab, so it will keep in the refrigerator for about 14 days with the butter layer intact. Once the butter layer is broken, the crab should be eaten within 3 days. Serve warm on toast with a squeeze of lemon juice.
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