From Delicious Magazine
300g fresh crabmeat (a mix of 200g white and 100g brown is best)
4 tbsp crème fraîche
2 tsp hot creamed horseradish
2 spring onions, very finely chopped
½ tsp ground cayenne pepper
50g butter, melted
1 tsp dried pink peppercorns
Lemon wedges, to serve
Toasted sourdough bread to serve
Mix the crabmeat, crème fraîche, horseradish, spring onions, cayenne and half the melted butter.
Spoon into 6 x 120ml ramekins, then pour over a thin layer of melted butter. Press a few pink peppercorns into the top of each.
Wrap the pots individually in baking paper, then cling film, then freeze for up to 1 month. (Or chill in the fridge for at least 1 hour and up to 24 hours.)
Thaw in the fridge overnight until defrosted. Serve with lemon wedges and toasted sourdough.