Crab Pate Food

EASY CRAB PATE

Steps:

• Put the crabmeat, celery and red pepper in a bowl.
• Add the Dijon mustard, lemon, a good pinch of salt and a grinding of black pepper.
• Stir lightly together.
• Add the mayonnaise, a bit at a time, just until the mixture clings together nicely.
• Taste for seasoning.
• Serve as desired as a paté, in canapés, salads and sandwiches garnished with a bit of parsley or paprika if liked.

CRAB SPREAD

Steps:

• In a small bowl, combine the first six ingredients. To serve chilled, cover and refrigerate until serving. Sprinkle with paprika., To serve warm, spoon into a greased 3-cup baking dish. Sprinkle with paprika. Bake, uncovered, at 375° for 15 minutes or until heated through. Serve with crackers or vegetables.

CRAB PATE

Steps:

• melt butter in a saucepan large enough to hold all the ingredients.
• Stir in the crab meat.
• heat gently stirring all together.
• beat the egg yolks, cream and sherry together and pour into the crab mixture.
• continue to cook and stir until it thickens.
• Keep the heat low.
• add the cheese until it melts and then take off the heat.
• season with Tabasco and lemon juice.
• allow to cool
• give the mix a final good stir and put into souffle dish or individual ramekin pots and chill for 6 hours or overnight.

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 & 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.

CRAB APPETIZER MOLD

Steps:

• In a small microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave, uncovered, on high for 20 seconds. Stir; let stand for 1 minute or until gelatin is completely dissolved., In a large saucepan, combine the soup, cream cheese, mayonnaise and gelatin. Cook and stir over medium heat for 5-7 minutes or until smooth. Remove from the heat; stir in the crab, celery and onions., Transfer to a 5-cup ring mold coated with cooking spray. Cover and refrigerate for 4 hours or until set. Unmold onto a serving platter; serve with crackers. ,

ENGLISH POTTED CRAB

Steps:

• Begin by placing the shallots, sherry and spices in a small saucepan. Bring the whole lot up to simmering point, then boil quite briskly until the liquid has reduced to about a generous dessertspoon - it should only take about 2 minutes. Next, stir in the cubes of butter and, when they are melted, turn the heat down to very low and let it all simmer as gently as possible for 15 minutes, giving it a stir from time to time. After that, remove it from the heat and leave it to cool for about half an hour. Towards the end of that time you'll need to assemble a nylon sieve fitted over a bowl and another bowl filled with ice cubes. Then pour the spicy butter through the sieve and press well to extract all the juice from the shallots. Now set the bowl over the ice and, using an electric hand whisk, whisk until the butter becomes thick and creamy without becoming hard. Now mix in the crab meat, anchovy essence, teaspoon of lemon juice and a really good seasoning of salt and freshly milled black pepper. Taste and check the seasoning - you might like to add a little extra lemon juice. Then spoon the mixture into the ramekins or a larger pot. Cover with clingfilm and chill for 3 hours. Remove the potted crab from the fridge about half an hour before serving and serve with mustard and cress, lemon quarters, perhaps a tad more cayenne pepper and fresh wholemeal bread and butter. Note: if you want to make this a day or so ahead, cover the surface with melted butter to seal off the air. To do this, melt 50 g (2 oz) of butter and divide it between the ramekins, pouring a bit over the potted crab in each one, or pour it all over the potted crab in the single large pot.