Potted Australian Spanner Crab Recipe

Prepare gelatin

Sprinkle the powdered gelatin over 2 tablespoons warm water in a small bowl and let stand 5 minutes to bloom.

Clarify butter

Melt 4 tablespoons of the unsalted butter in a small saucepan over low heat until foaming subsides and milk solids separate. Skim off foam and pour clarified butter into a clean bowl; reserve 1 tablespoon of butter for later use. Keep warm but not hot.

Warm cream and combine

Place 2 tablespoons cream in a small pan and warm gently (do not boil). Add the bloomed gelatin to the warm cream and stir until fully dissolved and smooth.

Bind crab

In a mixing bowl, combine the picked spanner crab meat with the dissolved gelatin-cream mixture and 2 tablespoons of the clarified butter. Gently fold to coat the crab; take care to keep lumps intact. Taste and adjust seasoning (see Aromatics section).

Sweat aromatics

In a small skillet, melt the reserved 1 tablespoon unsalted butter over medium-low heat. Add the finely minced shallot and sauté gently until translucent and soft, about 2–3 minutes. Add the garlic for the last 30 seconds and remove from heat; allow to cool slightly.

Season and combine

Add the cooled shallot and garlic to the bowl with crab. Stir in lemon zest, lemon juice, Dijon mustard, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Fold in the chopped chives. Taste and add additional salt and pepper to reach desired seasoning (use remaining salt and pepper sparingly).

Portion into pots

Spoon the seasoned crab mixture into small ramekins or shallow pots, pressing gently to remove any air pockets and creating a smooth, even surface. Leave about 1/4" headspace at the top for the butter seal.

Top with clarified butter

Carefully pour or spoon warm clarified butter over each filled ramekin to create a 1/4"–1/2" protective seal, ensuring the butter covers the surface fully and reaches the sides. If any foam appears, skim it off so the surface is clear.

Chill to set

Refrigerate the potted crab for at least 2 hours, or until the butter seal is firm. The gelatin will help the crab hold together while the butter creates an airtight seal.

Toast bread

While the potted crab chills (or just before serving), brush both sides of the bread slices lightly with the 3 tablespoons softened butter. Toast in a preheated grill pan or under a hot grill/broiler until golden and crisp, about 1–2 minutes per side depending on heat. Alternatively, pan-fry in a hot skillet until deep golden.

Plate and garnish

To serve, remove the ramekins from the refrigerator. Optionally loosen the potted crab with a thin knife around the edge. Spoon potted crab onto toasted bread or serve the ramekin with toast alongside. Finish with a sprinkling of flaky sea salt and a few snips of chervil or parsley. Serve chilled with lemon wedges if desired.