Potted Shrimp and Crab

Michael Caines teams this classic starter with a delicious salty egg and caper salad
By Michael Caines
Potted Shrimp and Crab
  • Rating:
  • Serves: 2
  • Cook Time: 50 minutes
  • Prep Time: 10 minutes
  • Effort: medium


For the potted shrimp and crab

  • 150 g shrimps
  • 75 g white crab meat
  • 125 g mayonnaise
  • 1/2 tsp smoked paprika
  • 1/2 lemon, juice only
  • 2 tsp chives, chopped

For the egg and caper salad

  • 5 eggs
  • 75 g capers
  • 1 tsp flat leaf parsley, coarsely chopped
  • 1/2 lemon, zest only
  • 50 g salad cream
  • salt and black pepper

To serve

  • crusty bread


1. For the potted shrimp and crab: put the shrimp and crab meat in a bowl, season with salt, pepper and smoked paprika and combine together with the mayonnaise, chives and lemon juice.

2. Spoon the mixture to the ramekins or rings and put in the fridge for a minimum of 30 minutes and up to 12 hours.

3. For the egg and caper salad: hard boil the eggs then cool and peel. Coarsely chop the eggs, transfer to a bowl and add the capers, lemon zest and chopped parsley. Bind together with the salad cream and season with salt and pepper. Keep chilled.

4. Serve by putting the shrimp and crab on separate plates and remove the rings. If using a ramekin the shrimp and crab can remain in it and be placed on the plate. Garnish with the egg and caper salad and serve with crusty bread.

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