Directions

1. Let the butter soften at ambient temperature. Boil the crab, in case you’ve bought it uncooked, and let it cool. Then pick all the meat in the crab… be patient. Put the brown meat/roe that’s found inside the body of the crab aside from the white meat. Smash the chilli in a mortar and add half the softened butter, lemon juice and all the brown meat/roe. Then mix and smash everything together till you have a soft paste. Add the nutmeg, mix and then the white meat. Mix thoroughly and season well. Jamie recommends to try a small portion on a toast to adjust the seasoning. He advises to over-season the mixture because it’s going to be served cold and the flavors are somewhat dimmed.
2. Find a beautiful pot to pot your crab and fill it with the mixture. Flatten the crab and smooth the surface with a spoon, then melt the remaining half butter, mix some fresh herb like dill, and pour it on the crab. Put it in the fridge to set and leave it overnight for the flavors to meld… delicious on a toast.