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
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
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.