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Epicurious
Gourmet

Potted Crab

In manor-house cooking, meat, poultry, and fish were preserved by being "potted" — minced and combined with seasonings, then packed in a container and covered with a layer of fat or butter. The fat was removed before serving, and the contents of the container spread on toasts or crackers.

3.1

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Cooks' note:

Potted crab is best when made at least 1 day ahead (to allow flavors to meld and mellow) and can be kept chilled up to 3 days.

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