Potted crab

From Delicious Magazine
Serves 4
Ingredients

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.

Crab and rocket spaghetti

From Waitrose Recipe
Serves 4
Ingredients

300g essential Waitrose spaghetti
2 tbsp extra virgin olive oil
1-2 red chillies, finely chopped
Zest and juice of 1 lemon
100g pack Seafood and Eat it Cornish White Crab
100g pack Seafood and Eat it Cornish Brown Crab
110g bag wild rocket
50g Parmigiano Reggiano, grated

Cook the spaghetti according to pack instructions, drain and set aside. Heat the oil in the same pan and fry the chillies and lemon zest for 1 minute. Add both crab meats, lemon juice and rocket and cook for 1-2 minutes until wilted.

Stir in the reserved spaghetti and Parmigiano Reggiano and serve.

This recipe is so ridiculously easy, 15 minutes to cook, and the taste of the crab was heavenly. I added some garlic as I just thought that there must be garlic in a dish like this.