Potted shrimp & crab crumpets with bay & chive brown butter
Serves 6
Easy
Prep:
Cook:
Enjoy these shrimp and crab crumpets as a breakfast or starter for Christmas Day. The filling can be made in advance, but will need gently reheating
Skip to ingredients
Units:
- 50g salted butter
- 1 shallotfinely chopped
- 2 fresh bay leaves
- 100g potted shrimp
- ½ tsp kashmiri chilli powder
- ½ tsp mustard powder
- 200g white crabmeat
- 100g thick crème fraiche
- 1 lemonzested and juiced, plus lemon wedges to serve
- 15g chivesfinely chopped, plus extra to garnish
- 10g tarragonroughly chopped, plus a few leaves to garnish
- 6 crumpets
Nutrition: Per serving
- kcal299
- fat19g
- saturates12g
- carbs18g
- sugars2g
- fibre2g
- protein13g
- salt1.6g
Method
step 1
Melt the butter in a large sauté pan over a medium heat. Once foaming, scatter in the chopped shallot, bay leaves and a good few twists of black pepper, and cook for 5-7 mins until lightly golden. Stir in the potted shrimp. Allow the shrimp butter to melt before stirring in the kashmiri chilli and mustard powders. Cook for 5-6 mins until smelling nutty, then remove to a clean bowl and leave to cool for 5 mins. Remove the bay leaves.
step 2
In a large bowl, mix the white crabmeat with the crème fraiche, lemon zest and juice, most of the chives and tarragon. Gently stir through the potted shrimp mixture.
step 3
Toast the crumpets until golden, then top with a few spoonfuls of the shrimp and crab mixture. Scatter with more chives and tarragon, and serve with more lemon on the side for squeezing over.
