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

Introduction

This elegant recipe combines the rich flavors of potted shrimp and delicate crabmeat served on toasted crumpets. Finished with bay and chive brown butter, it makes a perfect light lunch or impressive starter.

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 fraîche
• 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. Once it begins to foam, add the chopped shallot, bay leaves, and several twists of black pepper. Cook for 5 to 7 minutes until the shallots are lightly golden.
2. Step 2: Stir in the potted shrimp and allow the shrimp butter to melt. Add the kashmiri chilli powder and mustard powder, cooking for another 5 to 6 minutes until the mixture smells nutty. Remove from heat, take out the bay leaves, and let it cool for 5 minutes.
3. Step 3: In a large bowl, combine the white crabmeat, crème fraîche, lemon zest and juice, most of the chives, and tarragon. Gently fold in the cooled shrimp mixture until well incorporated.
4. Step 4: Toast the crumpets until golden brown. Spoon generous amounts of the shrimp and crab mixture onto each crumpet.
5. Step 5: Garnish with extra chives and tarragon leaves. Serve immediately with lemon wedges on the side for squeezing over.

Tips & Variations

• For a milder flavor, reduce or omit the kashmiri chilli powder to suit your taste.
• Substitute crème fraîche with Greek yogurt if you prefer a tangier taste and lighter texture.
• Freshly toasted crumpets work best for maximum crispness; consider warming them in a toaster or under a grill.
• Add a pinch of smoked paprika for a subtle smoky undertone.

Storage

Store any leftover shrimp and crab mixture in an airtight container in the refrigerator for up to 2 days. The crumpets are best enjoyed fresh but can be toasted again briefly before serving. Reheat the mixture gently in a pan to preserve its delicate flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen crabmeat for this recipe?

Yes, frozen crabmeat works well. Make sure it is fully thawed and drained of any excess liquid before mixing to avoid a watery texture.

Is there a substitute for potted shrimp?

If you can’t find potted shrimp, finely chopped cooked shrimp mixed with a small amount of butter and seasoning can be used as an alternative.

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

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★★★★★

4.8 from 57 reviews

Delightful potted shrimp and crab crumpets topped with a fragrant bay and chive brown butter, offering a perfect balance of creamy seafood flavors with a hint of spice and fresh herbs. This elegant appetizer combines toasted crumpets with a rich, buttery mix of potted shrimp, crabmeat, crème fraîche, and aromatic herbs, finished with a refreshing squeeze of lemon.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: British
• Diet: Halal

Ingredients

Scale 1x2x3x

Brown Butter Sauce

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

Crab Mixture

• 200g white crabmeat
• 100g thick crème fraîche
• 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

Assembly

• 6 crumpets

Instructions

1. Prepare the brown butter sauce: Melt the salted butter in a large sauté pan over medium heat until it starts foaming. Add the finely chopped shallot, bay leaves, and a few twists of black pepper. Cook gently for 5-7 minutes until the shallot is lightly golden and fragrant.
2. Add the potted shrimp and spices: Stir in the potted shrimp and allow it to melt into the butter. Then add the kashmiri chilli powder and mustard powder, stirring to combine. Continue cooking for 5-6 minutes until the mixture smells nutty. Remove the pan from heat, transfer the sauce to a clean bowl, remove the bay leaves, and let it cool for 5 minutes.
3. Mix the crab filling: In a large bowl, combine the white crabmeat with thick crème fraîche, lemon zest and juice, most of the chopped chives, and tarragon. Gently fold in the cooled potted shrimp brown butter mixture until well incorporated.
4. Toast the crumpets: Toast the crumpets until golden and lightly crisp on the outside.
5. Assemble and serve: Spoon generous portions of the shrimp and crab mixture onto each toasted crumpet. Garnish with extra chives and tarragon leaves. Serve immediately with lemon wedges on the side for squeezing over to add brightness.

Notes

• Ensure the bay leaves are removed before folding the butter mixture into the crab to avoid any bitter bites.
• You can substitute crumpets with toasted brioche or English muffins if desired.
• Adjust chilli powder quantity to taste if you prefer less or more heat.
• Use fresh seafood for the best flavor and texture.
• This recipe is best served immediately to enjoy the contrast of warm buttery topping and crispy crumpets.

Keywords: potted shrimp, crab crumpets, bay leaf, chive brown butter, seafood appetizer, crumpets, creamy seafood topping