The Independent Crab Pate 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.

CRAB PATE

Steps:

• Heat and stir soup over low heat.
• Add the cream cheese, stir to blend.
• Cook and stir for 5 minutes.
• Remove from heat, cool slightly.
• Add the rest of the ingredients.
• Stir to blend,.
• Spoon into a 5 cup mold.
• Cover and place in fridge 3-4 hours or until set.
• I've put this into a regular small casserole dish and it freezes well also.

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.