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Crab patè

Crab patè.


400g Crab meat (half white half brown.)

25g Butter

2 Shallots, peeled and finely chopped.

4 Tbsp reduced-fat sour cream.

1 Lemon 

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.

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