Potted shrimp & crab crumpets with bay & chive brown butter
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
-
Prep:10 mins
Cook:10 mins
- Serves 6
- Easy
Nutrition per serving
-
kcal 299
-
fat 19g
-
saturates 12g
-
carbs 18g
-
sugars 0g
-
fibre 2g
-
protein 13g
-
salt 1.6g
Ingredients
- 50g salted butter
- 1 shallot , finely 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 lemon , zested and juiced, plus lemon wedges to serve
- 15g chives , finely chopped, plus extra to garnish
- 10g tarragon , roughly chopped, plus a few leaves to garnish
- 6 crumpets
Method
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.
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.
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.
