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Potted shrimp & crab crumpets with bay & chive brown butter

One potted shrimp & crab crumpet with bay & chive brown butter

Potted shrimp & crab crumpets with bay & chive brown butter

Name: Potted shrimp & crab crumpets with bay & chive brown butter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 50g salted butter; 1 shallot finely chopped; 2 fresh bay leaves; 100g potted shrimp; ½ tsp kashmiri chilli powder; ½ tsp mustard powder; 200g white crabmeat; 100g thick crème fraiche; 1 lemon zested and juiced, plus lemon wedges to serve; 15g chives finely chopped, plus extra to garnish; 10g tarragon roughly chopped, plus a few leaves to garnish; 6 crumpets

Helena Busiakiewicz

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Serves 6

Easy

Prep: 10 mins

Cook: 10 mins

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Enjoy these shrimp and crab crumpets as a breakfast or starter for Christmas Day. The filling can be made in advance, but will need gently reheating

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This is a version of a dish taught to me by my old head chef Olivia Burt. In the restaurant, we would make the crumpets with our sourdough starter, which we named Doris. I use shop-bought here for ease over Christmas.

Ingredients

Nutrition

Units:

MetricUS

50g salted butter
1 shallot

finely chopped
2 fresh bay leaves
100g potted shrimp
½ tsp kashmiri chilli powder
½ tsp mustard powder
200g white crabmeat
100g thick crème fraiche
1 lemon

zested and juiced, plus lemon wedges to serve
15g chives

finely chopped, plus extra to garnish
10g tarragon

roughly chopped, plus a few leaves to garnish
6 crumpets

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Nutrition: Per serving

kcal299
fat19g
saturates12g
carbs18g
sugars2g
fibre2g
protein13g
salt1.6g

Method

step 1

Melt the butter in a large sauté pan over a medium heat. Once foaming, scatter in the chopped shallot, bay leaves and a good few twists of black pepper, and cook for 5-7 mins until lightly golden. Stir in the potted shrimp. Allow the shrimp butter to melt before stirring in the kashmiri chilli and mustard powders. Cook for 5-6 mins until smelling nutty, then remove to a clean bowl and leave to cool for 5 mins. Remove the bay leaves.
step 2

In a large bowl, mix the white crabmeat with the crème fraiche, lemon zest and juice, most of the chives and tarragon. Gently stir through the potted shrimp mixture.
step 3

Toast the crumpets until golden, then top with a few spoonfuls of the shrimp and crab mixture. Scatter with more chives and tarragon, and serve with more lemon on the side for squeezing over.

Recipe from Good Food magazine, Christmas 2025

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