Ingredients	Potted Cromer Crab British Recipe from My English Pantry
2 dressed Cromer Crab (or 10.6 ounces white or Claw crab meat) 1 Banana Shallot (or 2 regular), peeled & finely chopped 4 tbsp Sherry Pinch of Cayenne Pepper Pinch of freshly grated Nutmeg Sea Salt & freshly ground Pepper 6 ounces, cold unsalted butter, in cubes 1 1/2 tsp Worcestershire Sauce Squeeze of Lemon Juice, to taste Handful of Chives, finely chopped	At home, all a chef wants is simple, honest food like potted crab, steak and kidney pie, and steamed puddings Gordon Ramsay
Directions
1. Run your fingers through the crab meat to pick out any remaining bits of shell and cartilage. Wrap with clingfilm and chill. 2. Put the shallot, sherry, cayenne pepper and nutmeg in a small saucepan. 3. Season well. Bring to the boil and let it bubble vigorously for about 2 minutes until the liquid has reduced to half. 4. Turn the heat to low and gradually whisk in the butter, a few cubes at a time. Leave it to simmer very gently for a few minutes, then remove the pan from the heat and let the flavours infuse as the butter cools. 4 Pour the butter mixture into a fine sieve set over a measuring jug and press down to extract the juice from the shallots. Discard the solids. 5. Mix the crab meat with the Worcestershire sauce, lemon juice, salt and pepper to taste. Spoon the mixture into four individual ramekins, each about 6 cm wide. Place the ramekins on a tray and pour the butter mixture over the crab meat to cover. Cover the ramekins with a large piece of clingfilm and chill for about 2-3 hours until set. 6. Remove the potted crab from the fridge 30 minutes before serving with buttered brown toasts, lemon wedges and chopped chive garnish.