Potted Crayfish on Toast

Preparation info
  • Serves


    • Difficulty


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.


  • 180 g unsalted butter
  • juice of ½ lemon
  • a good


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