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 Pratt from the Mail online and we have just got to agree with her and you do not need to change on bit of this recipe it is so tasty as it is just scrumptious!!
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.
These little pots of seafood are so tasty, that you will keep coming back for more
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (156g)|
|Recipe Makes: 2|
|Calories from Fat: 286 (77%)|
|Amt Per Serving||% DV|
|Total Fat 31.8g||42 %|
|Saturated Fat 19.5g||97 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 177.6mg||55 %|
|Sodium 2822mg||97 %|
|Potassium 233.3mg||6 %|
|Total Carbohydrate 2.1g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1.8g|
|Protein 19.8g||28 %|
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Calories per serving: 370
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