‘Potting’ is a method of preserving from the days of pre-refrigeration, and can be used with all sorts of meat and fish. The butter layer on the top acts as an air excluder and helps preserve the product that little bit longer.
More recently it’s become a fashionable way of stretching extravagant ingredients and can be found on most gastro-pub menus.
Shrimps, prawns, smoked salmon, trout and mackerel pot very well, as well as beef and lamb.
I love the mixture of flavours, nutmeg and cayenne pepper - it’s a real nod to our colonial past when preserving food was not only a real challenge but a necessity.
2 dressed crabs (ask your fishmonger to do this)
Salt and pepper
2tsp nutmeg, grated
1 tsp cayenne pepper
Juice of 1 lemon
225g salted butter