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Crab Pâté on Toasted Brioche

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Recipe Ingredients

  • loaf of brioche
  • 400g crabmeat (if you can’t find
  • crabmeat, use smoked salmon or smoked mackerel)
  • 4 tbsp sour cream
  • finely grated zest of 2 limes and 2 tbsp lime juice
  • few drops of Tabasco, to taste large handful fresh chives, roughly chopped
  • salt and pepper to taste
  • lime wedges, to serve 

Recipe Directions

  1. Preheat oven to 200°C. Slice brioche into 1cm slices. Arrange on a baking sheet and bake in oven for 12 to 15 minutes, turning midway through. Or grill slices on each side until crisp and lightly golden. Cool completely.
  2. Meanwhile, in a medium bowl, mix together the crabmeat, salmon or mackerel with the sour cream, lime zest, lime juice, Tabasco and chives, and check the seasoning.
  3. Dollop spoonfuls into 6 x 125ml jars or into ramekins. Serve the pâté with the brioche toasts and lime wedges.

 

GET AHEAD Make the crab mixture up to a day ahead, cover and chill. Toast brioche up to a day ahead, cool completely, then store in an airtight container at room temperature.

Each Serving About 1 340kJ, 11g fat (5g saturated), 35g carbohydrate (8g total sugars), 19g protein, 1g fibre.

Each Serving:


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