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Potted Brown Crab




250g fresh brown crab meat
Splash of Cognac
1 tsp ground fennel seeds
1 dried chilli, crumbled
100g melted butter
Fennel fronds
Juice and zest of half a lemon


  1. Start by melting the butter.
  2. Stir in the crab meat, cognac, the fennel, lemon juice, chilli and zest.
  3. Season to taste and then put the mix into ramekins.
  4. Pour a little melted butter over the top, then sprinkle with fennel fronds.
  5. Chill well and serve with toast.

Supplied courtesy of Shellfish Association of Great Britain
Images © Sylvette Peplowski / SAGB

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