CRAB & BEETROOT PâTé

Crab & beetroot pâté image

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

Provided by Esther Clark

Time 12m

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 112 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.4 milligram of sodium