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Crab & beetroot pâté served with crudités

Crab & beetroot pâté

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Pair beetroot with crab to make this healthy and vibrant pâté. Serve with crudités and crisp breads for dunking

  • Healthy
Nutrition: Per serving
HighlightNutrientUnit
kcal112
low infat4g
saturates2g
carbs7g
sugars6g
fibre3g
protein11g
salt0.4g
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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.

Goes well with

Recipe from Good Food magazine, July 2019

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