Potted Shrimp & Crab Crumpets with Bay & Chive Brown Butter Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: British
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
