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    Paprika-Spiced Crab Pâté

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    Paprika-Spiced Crab Pâté

    This soft, mousse-like pâté is best made fresh, but can also be made the night before.

    • Diabetic
    • Christmas
    • Preparation time: Prepare 15 minutes, plus 30 minutes chilling
    • Total time: 45 minutes 45 minutes

    Serves: 8


    • 450g fresh white and dark crab meat (from about 3 Waitrose Dressed Cromer Crabs, from the fish service counter)
    • 200ml crème fraîche
    • 2 tbsp mayonnaise
    • 2 salad onions, finely chopped
    • 1 tsp smoked paprika
    • 15g pack fresh chives, chopped, reserving several blades to garnish
    • Grated zest of 1 lemon
    • 1 tbsp lemon juice
    • Dash of Tabasco sauce


    1. In a large bowl, mix together the mayonnaise, salad onions, paprika, chopped chives, lemon zest and juice, and Tabasco. Season and gently fold in the crab meat.
    2. Gently fold the crème fraîche into the crab mixture. Divide the mixture between 8 ramekins, then cover and chill in the fridge for 30 minutes.
    3. Take the pâté out of the fridge 20 minutes before serving. Garnish with the chive blades and serve with slices of Melba toast and a wedge of lemon.

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    Drinks recommendation

    The flavours of Viognier complement this pâté’s rich, spicy flavours.


    Average user rating

    5 stars