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Potted shrimp & crab

Potted shrimp & crab

With zesty lemon, dill & nutmeg

With zesty lemon, dill & nutmeg

Serves 8

Cooks In20 minutes plus cooling and setting

DifficultyNot too tricky

Nutrition per serving
  • Calories 277 14%

  • Fat 26.3g 38%

  • Saturates 16.4g 82%

  • Sugars 0.3g 0%

  • Salt 2.37g 40%

  • Protein 10g 20%

  • Carbs 0.2g 0%

  • Fibre 0.1g -

Of an adult's reference intake


  • 250 g unsalted butter
  • ½ a bunch of fresh dill
  • 180 g brown shrimp , from sustainable sources
  • 170 g white crabmeat , from sustainable sources
  • 1 lemon
  • 1 whole nutmeg , for grating

Recipe From

Jamie Magazine

By Jamie Oliver


  1. Place 100g of the butter into a pan over a medium heat and leave for 8 to 10 minutes, or until it melts and separates.
  2. Strain the yellow (clarified) liquid into a separate bowl and leave to cool, discarding the leftover milky-coloured liquid.
  3. Carefully melt the remaining 150g of butter in a pan over a low heat, then allow to cool slightly.
  4. Remove any tough stalks from the dill, then finely chop most of it. Scrape it into a bowl, then add the shrimp and crab.
  5. Finely grate half the lemon zest into the bowl, then squeeze in half the juice. Grate in a little nutmeg, pour in the melted butter and season with sea salt and white pepper.
  6. Spoon into a serving bowl (or 6 to 8 smaller dishes), smoothing the surface. Top with the clarified butter, pick and scatter over the rest of the dill, then pop into the fridge for 2 hours, or until set.
  7. Serve the potted shrimp and crab with crunchy radishes and some good crusty bread on the side, if you like.

Watch the video: Morecambe Bay Shrimp - The Fabulous Baker Brothers (September 2021).