Potted Crab & Prawns

This entry is filed under Starter Recipes.

potted-piquant-crab-and-prawn 

I’ve adapted this recipe from my zesty crab canapés, which are always very popular. Here I’ve added small juicy prawns, the mixture is then topped with clarified butter and served in ramekins with hot toast for a delicious, first course, perfect  as a quick and simple starter for valentines night.  

Serves: 2
Preparation Time: 10 minutes
Effort Level: Dead easy
Shelf Life: Can be made a day ahead

Ingredients:
100g fresh white crabmeat (Waitrose sell a good cornish one)
100g small prawns
4 tsp Shiphams crab paste
1 tsp Hellmans mayonnaise
1 small lemon – zest & juice
½ small red onion – approx 1 tbsp
10g flat leaf parsley
Sea salt
1/2 -1 tsp cayenne pepper (depending on how much heat you like)
75g unsalted butter

Equipment:
Chopping board & sharp knife
Food processor
Fine grater
Lemon squeezer
Clingfilm
Ramekins

Here’s What You Do:
First clarify the butter. Gently melt the butter either in the microwave for 30-60 seconds covered with cling film or over a low heat on the stove. Put to one side and leave to cool so the whey (white solids) sink to the bottom.

Blitz the onion and parsely in the processor for 30 seconds until fine. Add the prawns, crab, crab paste, mayonnaise, cayenne, lemon zest and juice and pulse briefly until the mixture comes together.

Divide between the two ramekins, pressing the mixture down well and smoothing the top flat with the back of a spoon.
Carefully spoon the clear butter over each ramekin to just cover the mixture, leaving behind the milky residue.
Decorate with a sprig of parsley and cover with clingfilm, then chill in the fridge until set.

Serve with fingers of hot toast.

One Response to “Potted Crab & Prawns”

  1. Jennie says:

    Blow valentines day – I’m making this for myself 🙂

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