Potted shrimp & crab

With zesty lemon, dill & nutmeg

Potted shrimp & crab

Potted shrimp & crab

Serves 8
Cooks In20 minutes plus cooling and setting
DifficultyNot too tricky
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
Recipe From

Jamie Magazine

By Jamie Oliver
Tap For Method

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
Recipe From

Jamie Magazine

By Jamie Oliver
Tap For Ingredients

Method

  1. 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.
  2. Strain the yellow (clarified) liquid into a separate bowl and leave to cool, discarding the leftover milky-coloured liquid.
  3. Carefully melt the remaining 150g of butter in a pan over a low heat, then allow to cool slightly.
  4. Remove any tough stalks from the dill, then finely chop most of it. Scrape it into a bowl, then add the shrimp and crab.
  5. 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.
  6. 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.
  7. Serve the potted shrimp and crab with crunchy radishes and some good crusty bread on the side, if you like.
Jamie Magazine
Recipe From

Jamie Magazine

By Jamie Oliver