Dinner

Potted Shrimp & Crab Crumpets with Bay & Chive Brown Butter Recipe

ByJack Voss February 6, 2026February 6, 2026

Introduction

This delightful recipe combines the rich flavors of potted shrimp and white crabmeat served on warm, toasted crumpets. Enhanced with bay, chive brown butter, and fresh herbs, it makes for an elegant and satisfying treat perfect for brunch or a light dinner.

A single round thick, light golden-brown crumpet with a soft, airy texture forms the base. It is topped with a mound of creamy, pale off-white crab salad mixed with small pink crab pieces and sprinkled generously with finely chopped green herbs and a dusting of red spice. On the side of the crumpet sits a fresh, bright yellow lemon wedge. The dish is placed on a white plate resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

50g salted butter
1 shallot, finely chopped
2 fresh bay leaves
100g potted shrimp
½ tsp kashmiri chilli powder
½ tsp mustard powder
200g white crabmeat
100g thick crème fraiche
1 lemon, zested and juiced, plus lemon wedges to serve
15g chives, finely chopped, plus extra to garnish
10g tarragon, roughly chopped, plus a few leaves to garnish
6 crumpets

Instructions

Step 1: Melt the butter in a large sauté pan over medium heat. When foaming, add the chopped shallot, bay leaves, and a few twists of black pepper. Cook gently for 5-7 minutes until the shallot turns lightly golden.
Step 2: Stir in the potted shrimp and allow the shrimp butter to melt into the pan. Then add the kashmiri chilli and mustard powders, cooking for another 5-6 minutes until the mixture smells nutty. Remove from heat, discard the bay leaves, and let cool for 5 minutes in a clean bowl.
Step 3: In a large bowl, combine the white crabmeat with crème fraiche, lemon zest, lemon juice, most of the chopped chives, and tarragon. Gently fold in the cooled shrimp butter mixture until evenly mixed.
Step 4: Toast the crumpets until golden brown. Spoon generous portions of the shrimp and crab mixture over each crumpet.
Step 5: Garnish with the remaining chives and tarragon leaves. Serve immediately with lemon wedges on the side for squeezing over.

Tips & Variations

For extra depth, try adding a small splash of dry white wine to the butter while cooking the shallots.
If you prefer a milder spice, reduce or omit the kashmiri chilli powder.
Substitute crème fraiche with Greek yogurt for a lighter texture.
Use gluten-free crumpets to accommodate dietary restrictions.

Storage

Store any leftover shrimp and crab mixture in an airtight container in the refrigerator for up to 2 days. Crumpets are best toasted fresh, but can be wrapped tightly and kept for 1-2 days. Reheat the mixture gently in a pan to avoid curdling, and toast the crumpets just before serving.

How to Serve

A toasted round base with a light golden-brown color and soft texture holds a heap of creamy seafood salad on top, featuring chunks of pink shrimp mixed with white shredded crab meat and coated in a mayonnaise-like sauce. The seafood mixture is sprinkled with small green chives and a light dusting of red seasoning. A half slice of bright yellow lemon rests on the white plate next to the base, which sits on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the shrimp and crab mixture in advance?

Yes, the mixture can be made up to a day ahead and stored in the fridge. This allows the flavors to develop further. Just be sure to keep it covered and bring to room temperature before serving.

What can I use instead of potted shrimp?

If potted shrimp is unavailable, you can substitute with cooked, chopped shrimp or prawns combined with a little melted butter and seasoning to mimic the flavor and texture.