A tasty snack or starter, this tangy crab paté with toasted brioche is perfect for a spring dinner party.
Loaf of brioche
200 g (7 oz) white crabmeat
4 tbsp sour cream
Finely grated zest of 2 limes and 2tbsp lime juice
Few drops of tabasco, to taste
Large handful fresh chives, roughly chopped
200 g (7oz) mixed
Lime wedges, to serve
 Preheat oven to 200°C (180°C fan) mark 6. Slice brioche into 1 cm (1⁄2in) slices. Arrange on a baking sheet and toast in oven for 12-15min, turning midway through. Or grill slices on each side until crisp and lightly golden. Cool completely.
 Meanwhile, in a medium bowl, mix together white crab meat with the sour cream, lime zest, lime juice, tabasco and chives, and check the seasoning.
 Stir the mixed crabmeat and dollop spoonfuls of the white crab meat mixture into 6 x 125 ml / 4 fl oz jars, or ramekins. Top with the white crab mixture. Serve the pâté with the brioche toasts and lime wedges.