- Tip the crab into a bowl and check for any pieces of shell. In a small sauce pan melt 100g of the butter and add half the chilli, the lemon juice, nutmeg and salt. Add to the crab and mix well. Pack into a bowl or jar, pressing down lightly.
- Melt the remaining butter. When it is foaming, remove from the heat. When the foam has died down, carefully skim off any leftover foam that is still on the surface with a teaspoon, then pour the clear butter over the crab, leaving behind any milky sediment.
- Leave to set in the fridge for about 1 hour. Serve on a board with the toasted rustic bread.
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