Lemon potted crab

Ingredients

• 400 g crab meat 
• 1 large pinch cayenne pepper 
• 0.5  juice of lemon 
• 300 g butter 
• 1 leaves parsley to decorate fresh

Equipment

• ramekin

Directions

1. Combine crab, cayenne, lemon juice and zest, and season well. Pack into 8 small or 1 large ramekin. Melt the butter, then pour over until the crab is covered with a thin film. Top with a parsley leaf if you like, then cool in the fridge. (It will keep for up to 2 days in the fridge.) To prevent the butter melting, transport to your picnic in a chiller bag.