Paprika-spiced crab pâté
Prep
15 mins
Cook
30 mins
Servings
8
Difficulty
Easy
This paprika spiced crab pâté is one of my absolute favorites to whip up when I want something impressive but genuinely effortless. The whole thing comes together in just fifteen minutes, which means you can have an elegant appetizer ready before your guests even arrive. I love using smoked paprika because it adds such wonderful depth and warmth without any fuss, plus crab is packed with selenium and omega 3s that are brilliant for your heart. The crème fraîche keeps everything silky and luxurious while the fresh chives and lemon brighten it all up beautifully. Serve it on those melba thins and everyone will think you've spent hours in the kitchen.
Ella x
Ingredients
- 2 tbspmayonnaise
- 2salad onion(salad onions, finely chopped)
- 1 tspsmoked paprika
- 20 gramschives(chopped, with several whole chives to serve)
- 1unwaxed lemon(zest, plus 1 tbsp juice and wedges, to serve)
- 1tabasco pepper sauce(Dash Tabasco sauce)
- 120 gramsseafood & eat it dressed crabs(packs Seafood & Eat It Dressed Crab)
- 200 mlsfrench crème fraîche 200ml(French crème fraîche)
- 1van der meulen original melba thins(Melba thins, to serve (optional, see cook's tip))
Detail level
Instructions
- 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.
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