Crab Beetroot Pâté Recipes

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.

KING CRAB WITH CELERIAC, APPLE, AND BEET SALAD

Steps:

• Place beets in a medium saucepan. Add enough water to cover and a generous amount of salt. Bring to a boil over high heat and cook until beets are tender and easily pieced with the tip of a paring knife, about 1 hour. Drain and rinse beets under cold water; peel and pat dry. Cut beets in half lengthwise and thinly slice on a mandoline.
• Place a 9-by-6-inch piece of parchment paper on your work surface, with short ends parallel to edge of work surface. Starting at the top of the parchment paper, lay slices of yellow beets across the top of the parchment, slightly overlapping one another, and extending over the top and sides of the parchment. Using the red beets, place a second row of beets, slightly overlapping each other, so that they overlap the layer of yellow beets by half, and extend over the sides of the parchment. Continue layering process, alternating yellow and purple beets, until parchment is covered with beets. You may not need to use all the beets. Trim beets to size of parchment paper.
• Cover beets with an 11-by-8-inch sheet of parchment paper and carefully invert beets onto second piece of parchment. Remove first piece of parchment and discard. Using a very sharp knife, cut layered beets lengthwise on parchment into 4 equal strips; set aside.
• Place orange peel and juice in a small saucepan over medium heat. Cook until juice is reduced to about 2 tablespoons. Transfer orange mixture to a medium bowl and whisk in olive oil, lemon juice, and mustard; season with salt and pepper. Set vinaigrette aside.
• Place celeriac and apples in a medium bowl; drizzle over 3 tablespoons of vinaigrette and season with salt. Toss until well combined.
• Carefully invert one of the strips of beets onto each of 4 serving plates; peel off parchment and discard. Divide celeriac mixture between the 4 plates. Top each with 3 1/2 ounces crab meat. Garnish with mache and orange peel; drizzle with remaining vinaigrette. Serve immediately.

RED CABBAGE WITH BEETROOT

Steps:

• 1 Mix the sugar with 1 tsp salt and plenty of black pepper. In a large, heavy-bottomed pan, layer up a handful of the cabbage, onions, apples and beetroot with the spices and sprinkle with some of the sugar, repeating with the layers until all the ingredients are used up.
• Mix the wine, vinegar and stock cube, pour over the cabbage and dot the butter on top. Tightly cover the pan and bring to the boil over a medium heat. When you can hear it boiling, turn down the heat to low and simmer for 30 mins. Stir well - the mixture will have reduced and softened - then cover and simmer for 15-30 mins more depending on how soft you like it.