Waitrose and Partners
Paprika-spiced crab pâté

Paprika-spiced crab pâté

A quick, almost effortless starter, this is best made fresh, but can also be made the night before.

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  • Serves8
  • CourseStarter
  • Prepare15 mins
  • Cook-
  • Total time15 mins
  • Pluschilling

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.


  • 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)


  1. In a large bowl, mix together the mayonnaise, salad onions, paprika, chopped chives, lemon zest and juice and Tabasco.

  2. 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).

  3. Garnish with the whole chives and serve with slices of Melba toast (if using) and a wedge of lemon.

Cook’s tip

To make Melba toast, preheat the grill. Toast 4 thick slices of bread lightly on both sides. Using a bread knife, cut away the crusts., then, holding the toast flat against a board, split each piece of bread horizontally into 2 thin slices. Cut each slice into 2 triangles. Return these to the grill on a large baking tray, untoasted sides up, and toast for 1-2 minutes more until golden and the edges have curled slightly.


Typical values per serving when made using specific products in recipe


1,156kJ/ 277kcals



Saturated Fat












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