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!
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.
© 2001 Darina Allen. All rights reserved.