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.
Ingredients – Serves 4
For the Crab Pate:
1 lemon, zested and juiced
½ small bunch dill, finely chopped
½ small bunch parsley, finely chopped
8 runner beans, halved
350g baby cucumbers, halved (or 1 cucumber, cut into matchsticks)
8 radishes, halved
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.
Source: BBC Good Food