Recipe: Crab Crumpet
We’re excited to introduce something new to the shelves at Farm Shop Mayfair, Jones Crumpets. Thick, fluffy and light, these aren’t your usual crumpets, so they deserve something a little special.
To celebrate their arrival, we’ve teamed up with Wine Bar head chef Bart to create a recipe that does them justice, an indulgent topping of crab and shrimp, finished with fresh herbs and lemon.
Ingredients
- 2 Jones crumpets
- 50g salted butter
- 1 shallot, finely chopped
- 2 fresh bay leaves
- 60g brown shrimp
- 3 g ground mace
- ½ tsp chilli powder
- 160g white crabmeat
- 80g brown crab mix
- 100g thick crème fraiche
- 1 lemon, zested and juiced, plus lemon wedges to serve
- 15g chives, finely chopped, plus extra to garnish
- 10g tarragon, plus a few leaves to garnish
- 5g samphire for garnish
Method
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Step 1
Melt the butter in a large sauté pan over a medium heat. Once foaming, scatter in the chopped shallot, bay leaves and a good few twists of black pepper and cook for 5-7 mins until lightly golden.
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Step 1
Stir in the potted shrimp. Allow the shrimp butter with mace to melt before stirring in the chilli powder. Cook for 5-6 mins until smelling nutty, then remove to a clean bowl and leave to cool for 5 mins. Remove the bay leaves.
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Step 3
In a large bowl, mix the white crabmeat with the crème fraiche, lemon zest and juice, most of the chives and tarragon. Gently stir through the potted shrimp mixture.
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Step 4
Toast the crumpets until golden, then top with a few spoonfuls of the shrimp and crab mixture. Scatter with more chives and tarragon and serve with more lemon on the side for squeezing over.