Crab & Beetroot Pâté

Name: Crab & Beetroot Pâté
Prep time: 20 min
Total time: 20 min
Yield: 6 people
Cuisine: British
Ingredients: 200 g White crabmeat; 150 g Cooked beetroot; 3 tbsp Crème fraîche; 1/2, zest and juice Lemon; 1 tbsp, chopped Fresh dill; 1 tbsp, chopped Fresh parsley; to taste Black pepper; to serve Crudités or crispbreads

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Sweet crab and earthy beetroot make a brightly coloured pâté that feels light, fresh and just a bit festive on the table.

Serves: 6 people

Preparation time: 20 min

Ingredients

White crabmeat – 200 g
Cooked beetroot – 150 g
Crème fraîche – 3 tbsp
Lemon – 1/2, zest and juice
Fresh dill – 1 tbsp, chopped
Fresh parsley – 1 tbsp, chopped
Black pepper – to taste
Crudités or crispbreads – to serve

Method

STEP 1
Dice or grate the beetroot finely and squeeze away any excess moisture so the pâté does not become watery.
STEP 2
Mix the crabmeat with the beetroot, crème fraîche, lemon zest, a little lemon juice, dill and parsley. Fold gently so the crab keeps some texture.
STEP 3
Season with black pepper and chill for 15 to 20 minutes before serving with crudités or crispbreads.