Crab & beetroot pâté
Serves 4
Easy
Prep:
Cook:
Pair beetroot with crab to make this healthy and vibrant pâté. Serve with crudités and crisp breads for dunking
Skip to ingredients
- 150g white crabmeat
- 3 cooked beetroot(about 65g each), grated
- 2 tbsp half-fat crème fraîche
- 1 lemonzested and juiced
- ½ small bunch dillfinely chopped
- ½ small bunch parsleyfinely chopped
- 8 runner beanshalved
- 350g baby cucumberhalved (or 1 cucumber, cut into matchsticks), to serve
- 8 radisheshalved, to serve (optional)
- crispbreadsto serve
Nutrition: Per serving
- kcal112
- fat4glow
- saturates2g
- carbs7g
- sugars6g
- fibre3g
- protein11g
- salt0.4g
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.
