Potted Shrimp & Crab Crumpets with Bay & Chive Brown Butter Recipe

Introduction

This delightful dish features potted shrimp and fresh crab crumpets enhanced with aromatic bay and chive brown butter. Perfect for a sophisticated snack or light meal, the combination of creamy seafood and toasted crumpets offers a rich and comforting flavor experience.

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

Instructions

1. Step 1: Melt the butter in a large sauté pan over medium heat. When it begins to foam, add the finely chopped shallot, bay leaves, and several twists of black pepper. Cook for 5-7 minutes until the shallots are lightly golden.
2. Step 2: Stir in the potted shrimp and allow it to melt into the butter. Then add the kashmiri chilli powder and mustard powder, stirring well. Cook the mixture for 5-6 minutes until it smells nutty, then remove from heat, strain out the bay leaves, and leave to cool for 5 minutes.
3. Step 3: In a large bowl, combine the white crabmeat with crème fraiche, lemon zest, lemon juice, most of the chopped chives, and tarragon. Gently fold in the cooled potted shrimp mixture until well mixed.
4. Step 4: Toast the crumpets until golden and crisp. Spoon generous amounts of the shrimp and crab mixture over the warm crumpets.
5. Step 5: Garnish with remaining chives and tarragon leaves. Serve with lemon wedges on the side for squeezing over just before eating.

Tips & Variations

• For extra richness, add a drizzle of good-quality olive oil over the crumpet toppings just before serving.
• Swap tarragon for fresh dill if you prefer a slightly different herbal note.
• Use gluten-free crumpets to accommodate dietary preferences without compromising texture.

Storage

Store any leftover topping mixture in an airtight container in the refrigerator for up to 2 days. Toast fresh crumpets before serving again. The crumpets and topping are best enjoyed fresh; reheating the crumpets quickly in a toaster or oven is recommended for optimal texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp or crab instead of fresh?

Yes, but make sure to thaw them thoroughly and drain any excess moisture to avoid a watery mixture. Fresh seafood is preferable for the best texture and flavor.

What can I serve with these crumpets?

They pair wonderfully with a crisp green salad or lightly dressed mixed leaves. A chilled glass of white wine complements the seafood flavors nicely as well.

Potted Shrimp & Crab Crumpets with Bay & Chive Brown Butter Recipe

Print Recipe

★★★★★

4.9 from 119 reviews

This delightful recipe features potted shrimp and fresh crabmeat combined with aromatic bay and chive-infused brown butter, served atop toasted crumpets for a sophisticated and flavorful appetizer or light meal. The creamy crab mixture balanced with zesty lemon and a hint of spice creates an elegant dish perfect for entertaining or indulgent snacking.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: British

Ingredients

Scale 1x2x3x

Bay & Chive Brown Butter

• 50g salted butter
• 1 shallot, finely chopped
• 2 fresh bay leaves
• A few twists of black pepper
• ½ tsp kashmiri chilli powder
• ½ tsp mustard powder
• 100g potted shrimp

Crab Mixture

• 200g white crabmeat
• 100g thick crème fraiche
• 1 lemon, zested and juiced
• 15g chives, finely chopped, plus extra to garnish
• 10g tarragon, roughly chopped, plus a few leaves to garnish

To Serve

• 6 crumpets
• Lemon wedges

Instructions

1. Make the Bay & Chive Brown Butter: Melt the salted butter in a large sauté pan over medium heat. When the butter begins to foam, add the finely chopped shallot, bay leaves, and a few twists of black pepper. Cook for 5-7 minutes until the shallots are lightly golden and fragrant.
2. Add Potted Shrimp and Spices: Stir in the potted shrimp and let it melt into the butter. Then, sprinkle in the kashmiri chilli powder and mustard powder. Continue cooking the mixture for 5-6 minutes until it develops a nutty aroma. Remove the bay leaves and transfer the mixture to a clean bowl to cool for 5 minutes.
3. Prepare the Crab Mixture: In a large mixing bowl, combine the white crabmeat with the thick crème fraiche, lemon zest and juice, most of the finely chopped chives, and roughly chopped tarragon. Gently fold in the cooled potted shrimp and brown butter mixture until evenly combined.
4. Toast the Crumpets: Toast the crumpets until they are golden and slightly crisp on the outside, either using a toaster or on a griddle pan.
5. Assemble and Serve: Spoon generous portions of the shrimp and crab mixture over each toasted crumpet. Garnish with additional chives and tarragon leaves. Serve immediately with lemon wedges on the side to squeeze over just before eating.

Notes

• Ensure the brown butter does not burn by keeping the heat medium and stirring regularly during cooking.
• Potted shrimp can be substituted with other seafood spreads if unavailable.
• For a milder dish, reduce or omit the kashmiri chilli powder.
• This recipe works well as an elegant appetizer or a light lunch option.
• Serve immediately after assembling to keep the crumpets crisp and fresh.

Keywords: potted shrimp, crabmeat, brown butter, crumpets, bay leaves, chives, seafood appetizer, British recipe