Crab Pâté with Cucumber and Dill Salad

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

This pâté, which is made in a flash once you have the crab meat to hand, can be served in lots of different ways. We make it into a cylinder and roll it in chopped parsley when we want to be extra posh!


  • 140 g mixed brown and white cooked crab meat (for method)
  • 110 g softened butter
  • 1 medium clove garlic, crushed
  • 1–2 teaspoons finely chopped parsley
  • few grinds of black pepper
  • fresh lemon juice to taste
  • tomato chutney


  • 3–4 tablespoons finely chopped parsley

To Serve


  • flat-leaf parsley, fennel or chervil
  • fennel or chive flowers, if available


Mix all ingredients (except the parsley for coating) together in a bowl or, better still, whizz them in a food processor. Taste carefully and continue to season until you are happy with the flavour: it may need a little more lemon juice or crushed garlic. Form the pâté into a cylinder, roll up in greaseproof paper, wist the ends like a Christmas cracker and chill until almost firm.

Spread one-quarter sheet of greaseproof paper on the worktop, sprinkle the chopped parsley over the paper, unwrap the pâté and roll it in the parsley so that the surface is evenly coated. Wrap it up again and refrigerate until needed.

Make the cucumber salad.