Ingredients
400g white crabmeat
100g brown crabmeat
6 tbsp crème fraîche
pinch of grated nutmeg
pinch of grated mace
pinch of cayenne pepper
100g butter, softened
4 tbsp sour cream
finely grated zest of 1 lime
2 tbsp lime juice
handful of fresh chives, roughly chopped
toasted sourdough, to serve
lime wedges, to serve

Method
1. Tip 200g of the white crabmeat and the brown crabmeat into a bowl. Add the crème fraiche, nutmeg, mace, cayenne pepper and a pinch of salt and mix well together. Gently stir in the butter, ensuring there are no lumps.
2. Spoon the mixture into 4 ramekins or preserving jars, pressing down lightly and smoothing the surface with the back of a spoon.
3. In a medium bowl, mix the remaining 200g white crabmeat together with the sour cream, lime zest, lime juice and chives, then season with salt and pepper.
4. Spoon into ramekins or jars and serve with toasted sourdough and lime wedges.

SERVES 4

Photo Credit: Steven Haywood
Food styling: Becca Watson – becca@kitchencaboodle.co.uk