Paprika-spiced crab pâté
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Ingreadient
- 2 tbsp mayonnaise
- 2 salad onions, finely chopped
- 1 tsp smoked paprika
- ¾ x 20g pack chives, chopped, with several whole chives to serve
- 1 unwaxed lemon, zest, plus 1 tbsp juice and wedges, to serve
- Dash Tabasco sauce
- 4 x 120g packs Seafood & Eat It Dressed Crab
- 200ml French crème fraîche
- Melba thins, to serve (optional, see cook's tip)
Step by step
- In a large bowl, mix together the mayonnaise, salad onions, paprika, chopped chives, lemon zest and juice and Tabasco.
- Fold in the crab meat, then gently fold in enough crème fraîche to make the pâté your preferred consistency. Season. Divide the mixture between 8 ramekins, then cover and chill in the fridge for 30 minutes (or longer if liked).
- Garnish with the whole chives and serve with slices of Melba toast (if using) and a wedge of lemon.