Serves two as a generous lunch, a modest starter for four.
2 medium banana shallots, finely diced
Tiny splash of Pernod
1 dressed crab
Generous squeeze of lemon juice
S&P to taste
50g butter, clarified
Melt 100g of butter and gently cook the shallots without colouring. Add the spices - I useabout half a teaspoon of cayenne and a little shake of mace - and the Pernod (you do only want a tiny bit, half a cap full at most) and cook for a further 5 minutes over a low heat. Add the crab, lemon juice, and season. Add whatever you think it needs more of, before transferring to ramekins. Once it's cooled a little, cover with a fine layer of luke-warm clarified butter and refrigerate. Allow to come up to room temperature before serving with decent warm bread and a bit of leafy poncing should you wish. It'll keep a couple of days in the fridge, if not devoured in one sitting.