A soft creamy pate which is delicious on toast or crusty bread from Nigel Slater.
Ingredients
- 2 medium onions
- 35 g butter
- 1 tbsp olive oil
- 500 g dressed crabmeat white and brown
- 50 g soft white breadcrumbs
- 2 tsp dijon mustard
- 2 tsp grain mustard
- 1 tsp green peppercorns in brine
- 2 tsp Worcestershire sauce
- 250 ml double cream
- 4 tbsp grated Parmesan
- 4-6 slices sourdough bread
Servings:
Instructions
- Peel and finely chop the onions. Melt the butter in a saucepan over a moderate heat, add the olive oil and then the onions and cook for 15 minutes, stirring regularly, until soft and translucent.
- In a large mixing bowl combine the crabmeat and breadcrumbs then stir in the Dijon and grain mustards, green peppercorns and 1 tbsp of their brine, the Worcester sauce and 200ml of the cream. Check the seasoning, adding salt, pepper and more mustard or peppercorns to taste.
- Set the oven at 200C/gas mark 6. When the onions are soft, stir them into the crab and transfer to a shallow, ovenproof dish, about 20cm in diameter.
- Smooth the surface then scatter the grated Parmesan over the top. Trickle over the reserved cream and bake in the preheated oven for 25 minutes until the surface is golden.
- Toast the bread until golden then serve with the crab.
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