Jo Pratt's Potted Prawns and Crab Recipe at MyDish

Jo Pratt's Potted Prawns and Crab

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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, spread the potted prawns, and crab on to the bread.
  • Serve and Enjoy!

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    Ingredients

    • YOU WILL NEED
    • 75 grams unsalted butter
    • 100 grams cooked and peeled small Atlantic prawns
    • 100 grams 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

    By Views 1210  Added Tue Feb 23 2010


    These little pots of juicy prawns and sweet crabmeat in a delicate, dill-flavoured butter are perfect for a beach picnic. Spread over some rye or crusty bread for a light, tasty nibble, so says Jo Pra

     

    Want more see Jo Pratt on the Mail Online Jo Pratt is a regular face on Market Kitchen cooking delicious no-fuss recipes. Jo graduated in July 1995 from Liverpool John Moores University with a BA honours degree in Home Economics. She went on to wor Read More

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