Potted Crayfish on Toast

Name: Potted Crayfish on Toast
Yield: Serves 4—6
Cuisine: British
Ingredients: pinch of cayenne pepper; about 200 g cooked, peeled crayfish tails; salt and freshly ground white pepper; hot buttered toast; 2 lemons, halved; 1 teaspoon anchovy essence or paste; a good pinch of ground mace or nutmeg; 1 small bay leaf; 180 g unsalted butter; juice of ½ lemon

Preparation info

Serves
4—6

Difficulty
Easy

Appears in

British Seasonal Food

By Mark Hix

Published 2008

About

Last year at our crayfish feast we had too many peeled crayfish tails left, so I thought I’d adapt our potted shrimp recipe to serve with pre-feast drinks. It worked a treat.

Ingredients

180 g unsalted butter
juice of ½ lemon
a good

Europe
United Kingdom
Starter
Fish course
Pescatarian
Gluten-free
Summer
June

Method

Melt the butter in a pan and add the lemon juice, mace, cayenne pepper, bay leaf and anchovy essence. Simmer over a low heat for 2 minutes to infuse the butter with the spices, then pour into a bowl and leave to cool until it is just warm.

Add the peeled crayfish and stir well, then season with salt and white pepper to taste. Cover and chill, stirring every so often, until the butter st