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Crab & beetroot pâté

Crab & beetroot pâté

Name: Crab & beetroot pâté
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 4
Ingredients: 150g white crabmeat; 3 cooked beetroot (about 65g each), grated; 2 tbsp half-fat crème fraîche; 1 lemon zested and juiced; ½ small bunch dill finely chopped; ½ small bunch parsley finely chopped; 8 runner beans halved; 350g baby cucumber halved (or 1 cucumber, cut into matchsticks), to serve; 8 radishes halved, to serve (optional); crispbreads to serve

Esther Clark

A star rating of 5 out of 5.1 ratingRate

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150g white crabmeat
3 cooked beetroot
(about 65g each), grated
2 tbsp half-fat crème fraîche
1 lemon
zested and juiced
½ small bunch dill
finely chopped
½ small bunch parsley
finely chopped
8 runner beans
halved
350g baby cucumber
halved (or 1 cucumber, cut into matchsticks), to serve
8 radishes
halved, to serve (optional)
crispbreads
to serve

Nutrition: Per serving

kcal112
fat4g
low
saturates2g
carbs7g
sugars6g
fibre3g
protein11g
salt0.4g

Method

step 1
Mix together the crabmeat, beetroot, crème fraîche, lemon zest and juice, dill and parsley. Season with black pepper.
step 2
Blanch the runner beans in boiling water for 1 min, then drain and cool in iced water. Serve the pâté with the veg and the vegetables and crispbreads for dunking, if you like.

Recipe from Good Food magazine, July 2019

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