Whipped crab butter with bread
Prepara la mantequilla de cangrejo el día anterior para que tenga tiempo de enfriarse. Sírvela con pan caliente (recién horneado o tostado en un horno tostador), sobre el cual se derretirá maravillosamente.
Ingredientes · Raciones For 6–8 people
- 100g butter
- 1 tbsp lemon juice
- 1 pinch cayenne pepper
- 250 g crab sticks
- 1 piece chili pepper
- 2 tbsp tarragon
- 125 g plain wheat flour
- 125 g plain whole wheat flour
- 75 g oatmeal
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp molasses
- 250 ml buttermilk
Método · 1 h
- Preheat the oven to 200°C. For the bread, mix both flours, baking soda and salt in a bowl. Add the molasses, buttermilk and mix with a wooden spoon to form the dough. Knead it and shape it into a ball. Transfer to a baking sheet lined with baking paper, make a cross cut on the top and bake for 30–40 minutes. The bread should sound hollow when tapped from the bottom. Remove and leave to cool on a wire rack.
- For the crab butter, put the butter in a bowl, add salt and beat with an electric mixer. Add the lemon juice, cayenne pepper, half of the crab meat and beat until light foamy. Stir in the chili peppers, herbs and remaining crab meat. Season to taste.
- Divide the butter into bowls and place in the fridge to harden. Serve with bread.
Make the crab butter the day before so it has time to cool. Serve it with warm bread (freshly baked or toasted in a toaster oven), on which it will melt beautifully.