Beetroot and Crab Pâté

Try this vibrant Beetroot and Crab Pâté from BBC Good Food magazine for a healthy starter or picnic plate. Great served with crudités and crisp breads.

For the Crab Pate:

150g white crabmeat3 cooked beetroot (about 65g each), grated2 tbsp half-fat crème fraîche

1 lemon, zested and juiced

½ small bunch dill, finely chopped

½ small bunch parsley, finely chopped

To Serve:

8 runner beans, halved

350g baby cucumbers, halved (or 1 cucumber, cut into matchsticks)

8 radishes, halved

crisp breads

Method

Mix together the crabmeat, beetroot, crème fraîche, lemon zest and juice, dill and parsley.

Season the pâté with black pepper.

Blanch the runner beans in boiling water for 1 min, then drain and cool in iced water.

Serve the pâté with the crudités, and crispbreads for dunking, if you like.

We have a selection of other seafood recipes which will go well together for a picnic menu.

Handpicked White Crab Meat | Order Online | Next Day Delivery