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Crab Pate

Prep Cooking Serves
10 mins 5 mins 4 Adults

A simple and tasty crab pate



Place the crab meat in a bowl along with the mayonnaise and crème fraiche.

Grate in the zest and squeeze in the juice of 1 lime.

Finely chop the chives and add to the bowl along with a generous pinch of salt and pepper.

Stir all the ingredients together well.

Spoon the pate into a sealable jar and refrigerate for at least half an hour.

In the meantime, prepare the bread. Slice and brush with a little Fussels Rapeseed Oil or Fussels Smoked Rapeseed Oil.

Place on a hot griddle pan and toast on either side for approximately 1 - 2 minutes.

Remove the pate from the fridge 5 minutes before serving.

Place on a board alongside your toasted bread and extra wedges of lime.


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