Easy pasta recipes 
Store-cupboard heroes: maximising flavour 
Food, immunity and health: What you need to know 
Make the most of your freezer 
14 store cupboard meals 
Crispy chicken & broccoli noodles: Jamie Oliver & Tesco 
Southend Vongole: Gennaro Contaldo 
Egg fried rice: Jamie Oliver 
Spaghetti Bolognese: Buddy Oliver 
How to cook crispy fish: Buddy Oliver 
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Ministry of Food
Potted shrimp & crab
With zesty lemon, dill & nutmeg
Potted shrimp & crab
Serves 8
Cooks In20 minutes plus cooling and setting
DifficultyNot too tricky
Nutrition per serving
Jamie Magazine
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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
Tap For Method
Jamie Magazine
Tap For Ingredients
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.
Jamie Magazine
