This zero carb potted crab appetizer can be made with canned crabmeat!
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This recipe was inspired by a new book called The Irish Kitchen.
It’s definitely low carb and if you want to refine it further, it’s definitely low carb high fat! But I was intrigued to see that it could be made with canned crab – would that really work? This had to be tried!
I added two cans of crabmeat (the most basic, cheapest kind) to a bowl and added cayenne, salt, and black pepper. A *lot* of black pepper. I melted 1¼ sticks of butter in the microwave. Yep, that’s a lot of butter!
Then added six tablespoons of the butter to the crab mixture, stirred well, and spooned it into four ramekins.
I poured the remaining butter into a saucepan, remelted it, then left it to cool slightly. I skimmed off the white frothy parts. Then I spooned the clarified butter over the crab mixture, leaving the butter sediment in the saucepan. This stage actually took longer than I thought!
Once the butter had cooled, I placed the ramekins in the fridge. I served this appetizer with slices of cucumber and radish.
Would I serve this for company? Probably not with canned crab. But with better quality crab definitely – I love how it is all made in advance. But the canned crab works fine if it’s just for me! Is it particularly Irish? To be honest I have no idea. But as the recipe contains zero carbohydrates – it has become a new favorite!Irish Potted Crab is a #zerocarb appetizer that can be made from canned crab! #lowcarb Click To Tweet