Update my dinner status, I'm making this tonight.
Servings: 2 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 75 grams Unsalted butter
- 100 grams cooked and peeled small Atlantic prawns
- 100 grams White crabmeat preferably fresh but tinned is fine
- 1 teaspoon Dill chopped
- 1/2 Lemon Finely grated zest of
- 1 pinch Sea Salt to taste
- 1 pinch Cayenne to taste
- Rye or crusty brown bread to serve
Preparation
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.
