400g Crab meat (half white half brown.)
2 Shallots, peeled and finely chopped.
4 Tbsp reduced-fat sour cream.
100g Pack of Melba toasts
Melt the butter in a pan and gently cook the shallots on low heat for around 5 minutes without colouring. Leave to cool.
In a bowl mix the crab meat with the sour cream and juice half of the lemon. season with salt and pepper. Once the shallots are cool, add to the crab mixture and mix well. Spoon the mixture into small jars or ramekins and refrigerate until needed.
serve the patè with the melba toasts, garnish with the remaining lemon cut into slices.