Crab Pâté with Cucumber and Dill Salad

Preparation info
  • serves


    • Difficulty


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!


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


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.