Fragrant crab meat with curry in pots
4 servings
30 minutes
Fragrant crab meat with curry in pots is a refined dish of Greek cuisine that combines the freshness of seafood and the spiciness of spices. The history of this recipe dates back to the coastal regions of Greece, where seafood has always been an important part of gastronomic culture. Crab meat is tender and juicy, while butter with curry gives it a sophisticated aroma and a hint of heat. Lemon juice refreshes the taste, and white pepper adds zest. Serving in pots makes the dish special—it gains richness in flavor and an elegant texture. It is an ideal choice for festive dinners or cozy gatherings with friends where both taste and presentation matter. It pairs well with white wine and fresh bread, highlighting its Mediterranean origins.
1
Melt 100 grams of butter in a large pot over low heat. Add curry, cayenne pepper, grated zest of 0.5 lemon, and remove from heat. Let it sit for a couple of minutes.
- Butter: 150 g
- Curry: 0.5 teaspoon
- Cayenne pepper: pinch
- Lemon: 0.5 piece
2
Return the pot to low heat and add the crab meat, gently stir for 1-2 minutes without breaking the meat. Remove from heat and add lemon juice, season with salt and white pepper.
- White crab meat: 300 g
- Lemon juice: 1 teaspoon
- Freshly ground white pepper: to taste
3
Place the meat in four 100ml pots and carefully level it.
4
Melt the remaining butter over low heat and pour it over the crab meat. Place in the refrigerator for about 2 hours. If the pots have been in the fridge longer, leave them at room temperature for 30 minutes before serving.
- Butter: 150 g