Crab & beetroot pâté
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 150g white crabmeat
- 3 cooked beetroot (about 65g each), grated
- 2 tbsp half-fat crème fraîche
- 1 lemon, zested and juiced
- ½ small bunch dill, finely chopped
- ½ small bunch parsley, finely chopped
- 8 runner beans, halved
- 350g baby cucumber, halved (or 1 cucumber, cut into matchsticks), to serve
- 8 radishes, halved, to serve (optional)
- crispbreads, to serve
Method
- STEP 1
Mix together the crabmeat, beetroot, crème fraîche, lemon zest and juice, dill and parsley. Season with black pepper.
- STEP 2
Blanch the runner beans in boiling water for 1 min, then drain and cool in iced water. Serve the pâté with the veg and the vegetables and crispbreads for dunking, if you like.
