Crab & beetroot pâté served with crudités

Crab & beetroot pâté

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Prep: 10 mins Cook: 2 mins


Serves 4

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

Nutrition and extra info

  • Healthy

Nutrition: Per serving

  • kcal112
  • fat4g
  • saturates2g
  • carbs7g
  • sugars6g
  • fibre3g
  • protein11g
  • salt0.4g


  • 150g white crabmeat
  • 3 cooked beetroot (about 65g each), grated



    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • 2 tbsp half-fat crème fraîche
  • 1 lemon, zested and juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • ½ small bunch dill, finely chopped
  • ½ small bunch parsley, finely chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 8 runner beans, halved
    Runner bean

    Runner bean

    Run-ner beens

    Runner beans have been growing in South America for over 2000 years, and are a popular garden…

  • 350g baby cucumber, halved (or 1 cucumber, cut into matchsticks), to serve
  • 8 radishes, halved, to serve (optional)



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • crispbreads, to serve


  1. Mix together the crabmeat, beetroot, crème fraîche, lemon zest and juice, dill and parsley. Season with black pepper.

  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.

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