6–8
Easy
By Darina Allen
Published 2001
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.
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