CRAB & BEETROOT PÂTÉ
PREP TIME: 10 MINS COOK TIME: 5 MINS SERVES 4 (AS A SNACK)
150g white crab meat
3 cooked beetroots (about 65g
each), grated
2 Tbsp crème fraîche
Zest and juice of 1 lemon
1/2 small bunch dill, finely chopped 1/2 small bunch parsley, finely
chopped
Freshly ground black pepper
100g snow peas, topped and
tailed
350g baby cucumbers, halved, or 1 cucumber, cut into matchsticks, to serve
8 radishes, trimmed, to serve 12 Peckish No Salt Brown Rice
Crackers, to serve
1 Combine crab meat, beetroot, crème fraîche, lemon zest and juice, dill and parsley in a medium bowl. Season with pepper. Cover and put in the fridge.
2 Bring a small saucepan of water to the boil. Add the snow peas and return water to the boil. Drain well and transfer to a bowl filled with iced water.
3 Serve the pâté with the peas, cucumber, radish and crackers.