Crab Pâté with Cucumber and Dill Salad

Name: Crab Pâté with Cucumber and Dill Salad
Yield: serves 6–8
Ingredients: fennel or chive flowers, if available; flat-leaf parsley, fennel or chervil; fresh lemon juice to taste; few grinds of black pepper; 1–2 teaspoons finely chopped parsley; 1 medium clove garlic, crushed; cucumber salad; 3–4 tablespoons finely chopped parsley; tomato chutney; 140 g mixed brown and white cooked crab meat (for method); 110 g softened butter

Preparation info

serves
6–8

Difficulty
Easy

Appears in

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!

Ingredients

140 g mixed brown and white cooked crab meat (for method)
110 g softened butter

Starter
Garnish
Pescatarian
Gluten-free

Method

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.

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