Crab & beetroot pâté
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Crab & beetroot pâté

By Esther Clark

Pair beetroot with crab to make this healthy and vibrant pâté. Serve with crudités and crisp breads for dunking

  • Prep:10 mins
    Cook:2 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 112
  • fat 4g
  • saturates 2g
  • carbs 7g
  • sugars 6g
  • fibre 3g
  • protein 11g
  • salt 0.4g

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

Method

  1. Mix together the crabmeat, beetroot, crème fraîche, lemon zest and juice, dill and parsley. Season with black pepper.

  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.

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