Potted shrimp & crab

Name: Potted shrimp & crab
Total time: 20 min
Yield: 8
Ingredients: 250 g unsalted butter; ½ a bunch of fresh dill; 180 g brown shrimp from sustainable sources; 170 g white crabmeat from sustainable sources; 1 lemon; 1 whole nutmeg for grating

With zesty lemon, dill & nutmeg

“I’ve taken two potted fish classics here to make an epic combo; it’s simple, fresh and I love to serve it with a bit of crunch – radishes and lovely crusty bread are perfect. ”

Serves 8

Cooks In20 minutes plus cooling and setting

DifficultyNot too tricky

Jamie Magazine Seafood Christmas

Nutrition per serving

Calories 277 14%
Fat 26.3g 38%
Saturates 16.4g 82%
Sugars 0.3g 0%
Salt 2.37g 40%
Protein 10g 20%
Carbs 0.2g 0%
Fibre 0.1g -

Of an adult's reference intake

Jamie Magazine

By Jamie Oliver

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Ingredients

250 g unsalted butter
½ a bunch of fresh dill
180 g brown shrimp , from sustainable sources
170 g white crabmeat , from sustainable sources
1 lemon
1 whole nutmeg , for grating

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Jamie Magazine

By Jamie Oliver

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Method

Place 100g of the butter into a pan over a medium heat and leave for 8 to 10 minutes, or until it melts and separates.
Strain the yellow (clarified) liquid into a separate bowl and leave to cool, discarding the leftover milky-coloured liquid.
Carefully melt the remaining 150g of butter in a pan over a low heat, then allow to cool slightly.
Remove any tough stalks from the dill, then finely chop most of it. Scrape it into a bowl, then add the shrimp and crab.
Finely grate half the lemon zest into the bowl, then squeeze in half the juice. Grate in a little nutmeg, pour in the melted butter and season with sea salt and white pepper.
Spoon into a serving bowl (or 6 to 8 smaller dishes), smoothing the surface. Top with the clarified butter, pick and scatter over the rest of the dill, then pop into the fridge for 2 hours, or until set.
Serve the potted shrimp and crab with crunchy radishes and some good crusty bread on the side, if you like.