Dressed crab cups
A simple, stylish canapé of shellfish with Dijon mustard and lemon, served in individual lettuce cups
Sharing potted shrimp
Serves 4
Easy
Prep:
Plus chilling
Potting shellfish in a cayenne and mace-flavoured butter is a surprisingly simple fish starter that's great as part of a sharing platter
Skip to ingredients
- 250g pack unsalted butter
- 1 bay leaf
- 280g cooked and peeled small brown shrimp
- ¼ tsp ground mace
- 2 good pinches cayenne pepper
- juice ½ lemon
Nutrition: per serving
- kcal529
- fat52g
- saturates33g
- carbs1g
- sugars1g
- fibre0g
- protein14g
- salt2.1g
Method
step 1
Melt the butter with the bay leaf in a pan or in a bowl in the microwave for 1 min. Add the shrimps, mace, a good pinch of cayenne pepper, the lemon juice and some seasoning. Mix everything together well.
step 2
Tip the mixture into a shallow soufflé or gratin dish, or a jar, put the bay leaf on top and sprinkle with a pinch extra cayenne. Chill for at least 2 hrs, or up to 3 days before serving.
