Best Crab Pate Recipes

CRAB PATE

Steps:

• Open the cans of crab meat and squeeze out the liquid.
• Place the onion and garlic in a food processor and process until smooth.
• Add the crab meat and process until thoroughly mixed
• Add the Worcestershire sauce and hot sauce and process until absorbed.
• Add the cream cheese and process until smooth.
• Scrape down the sides of the food processor and whir for about 30 seconds.
• Serve with crackers.

CRAB PÂTÉ PASTA

Steps:

• Cook the pasta in plenty of bioling, salted wataer until it is al dente. While it is cooking, chop the spring onions and sauté in the olive oil. Add the dry sherry, and allow trhis to warm up before adding the Mascarpone cheese. Finally, add the crab pâté and stir well, until it is heated through, but do not allow to boil. When the pasta is cooked, drain and toss with the crab sauce in a large bowl. Cover the hot pasta and sauve with grated parmesan cheese and sprinkle with parsley and pepper. Serve with a crisp salad.

CRAB & BEETROOT PâTé

Steps:

• Mix together the crabmeat, beetroot, crème fraîche, lemon zest and juice, dill and parsley. Season 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 veg and the vegetables and crispbreads for dunking, if you like.

MOCK CRAB PATE

Steps:

• Combine tomatoes and cheese in a saucepan on low heat and stir gently until cheese is melted.
• Remove from heat and add well beaten eggs.
• Return to low heat and cook until it is thick.
• Serve with crackers or chips.

KAREN'S LIFE-OF- THE- PARTY CRAB PATE`

Steps:

• Place the crab meat into a large bowl a little at a time carefully looking for pieces of shell. Mix the remaining ingredients (except the topping) together well. You may find that kneading the ingredients will help to gain the smooth consistency needed to form nicely into a ball. Shape and mold into a ball. Place ball on a plate and place in the refrigerator with a loose cover until topping is finished. Topping: Over medium heat, mix butter, milk and gelatin together in double boiler. Continue to wisk until mixture is thickened. (be sure to place gelatin in with milk and butter while still cold. Otherwise, gelatin will not mix well). Set pan aside to cool for 5 minutes. Take plate of crab pate` ball out of the refrigerator. Spoon topping over crab pate` ball. The topping will set up once it comes in contact with the crab. You may not want to use all of the topping, only enough to provide a smooth textured covering. Let set 10 minutes. Cover with plastic wrap and place in refrigerator for several hours. I usually prepare the night before I am going to serve it and let it chill all day. Serve with a cheese knife on your favorite crackers. Enjoy!