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Potted Prawns and Crab with Dill
Ingredients
75g unsalted butter
100g cooked and peeled small Atlantic prawns
100g white crabmeat (preferably fresh but tinned is fine)
1 teaspoon chopped dill
Finely grated zest of ½ lemon
Sea salt
Cayenne pepper
Rye or crusty brown bread
Method
Gently melt the butter in a saucepan and pour into a jug for all the milky solids to sink to the bottom.
Mix together the prawns, crab, dill and lemon zest and season with salt and a shake of cayenne pepper. Divide between a couple of small pots or ramekins and pack down really well with the back of a spoon.
Pour over the clear (clarified) butter to just cover the mixture, leaving behind the milky solids. Chill in the fridge for about 45 minutes to set the butter.
Cover each pot with cling-film and pack in a cool bag with your chosen bread. Don’t forget some napkins and a couple of knives to scoop out and spread the potted prawns and crab on to the bread.
PS….The dill can be replaced with tarragon, chives or basil or to spice the pots up, add ½ a deseeded and finely chopped red chilli.
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