Читать книгу Gordon Ramsay’s Great British Pub Food - Gordon Ramsay - Страница 35

plenty of brown or Granary bread slices, freshly toasted

This is a lovely way to serve crab, as you can really savour the flavour with every mouthful.

Melt 100g of the butter in a heavy-based saucepan, add the shallots and sweat over a medium-low heat, stirring occasionally, for 6–8 minutes until they are soft but not browned. Stir in the spices, then the anchovy paste and sherry. Cook for a few more minutes until the alcohol from the sherry has evaporated.

Add the white and brown crabmeat to the spicy butter and stir to combine. Season well with salt, pepper and lemon juice. Stir over a low heat until the crabmeat is warmed through, then immediately take off the heat.

Divide the mixture between 4–6 small ramekins and press down lightly to level the tops. Melt the remaining 50g butter in the same pan and spoon a thin layer over the crabmeat to cover. Cool and chill until set.

Take the ramekins out of the fridge about 30 minutes before serving to allow the butter to soften. Serve with lots of warm toast.