Crab Paté on Toasted Brioche

Crab paté on toasted brioche_goodhousekeeping_page

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


[1] 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.

[2] 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.

[3] 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.