Potted Crayfish

Potting is a centuries old technique from the north of England originally used to preserve sea food. Refrigeration has made this method redundant but much like bacon, its incredible flavour has kept it on the culinary map.   Whilst this technique is traditionally used with small brown shrimps it works very well with potted crayfish.


Potted Crayfish Recipe


  • Cooked and peeled crayfish (boiled for three minutes or so in water or court bouillon)
  • Clarified butter (unsalted)
  • Mace
  • Cayenne pepper
  • Lemon zest
  • Black pepper

It helps if your crayfish tails are roughly the same size, if you have any very large  tails split them lengthways. Once you have made your clarified butter slowly add your spices until you are happy with the result, don’t over do the Cayenne as you will be adding some later on.

Once you are content with the seasoning add your crayfish to the butter and leave it to set in a suitable container. Potted crayfish are best left for a day or two to let the flavour really develop. Before serving and a sprinkle of cayenne to the top (I also like to leave a little pile of it on the table for people to add as they go along). Eat with brown toast and slices of lemon.

If you want to know how to catch your own Crayfish head over to http://www.jamesh52.sg-host.com/home/recipes/how-to-catch-crayfish/



    • In the fridge it should last at least a week or so. If you want to store it for longer you will need to add more salt, and heat the crayfish meat in the butter to a higher temperature.

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