Karens Life Of The Party Crab Pate Recipes

Steps:

• Open the cans of crab meat and squeeze out the liquid.
• Place the onion and garlic in a food processor and process until smooth.
• Add the crab meat and process until thoroughly mixed
• Add the Worcestershire sauce and hot sauce and process until absorbed.
• Add the cream cheese and process until smooth.
• Scrape down the sides of the food processor and whir for about 30 seconds.
• Serve with crackers.

Steps:

• Heat and stir soup over low heat.
• Add the cream cheese, stir to blend.
• Cook and stir for 5 minutes.
• Remove from heat, cool slightly.
• Add the rest of the ingredients.
• Stir to blend,.
• Spoon into a 5 cup mold.
• Cover and place in fridge 3-4 hours or until set.
• I've put this into a regular small casserole dish and it freezes well also.

Steps:

• Mix together the crabmeat, beetroot, crème fraîche, lemon zest and juice, dill and parsley. Season with black pepper.
• Blanch the runner beans in boiling water for 1 min, then drain and cool in iced water. Serve the pâté with the veg and the vegetables and crispbreads for dunking, if you like.

Steps:

• Tip the crabmeat into a bowl and mix with the mayonnaise, shallot, chives, orange zest and some seasoning. Spoon the mixture into a shallow serving dish. Smooth the top over, then pop in the fridge to chill.
• Gently melt the butter and smoked paprika together. Leave the butter to cool a little, but don't let it solidify. Carefully pour the clear butter fat over the crab, leaving the milky butter residue still in the saucepan. Return to the fridge for 20-25 mins or up to a day to firm the butter up. Serve with some grilled sourdough for spreading everything over.

Steps:

• melt butter in a saucepan large enough to hold all the ingredients.
• Stir in the crab meat.
• heat gently stirring all together.
• beat the egg yolks, cream and sherry together and pour into the crab mixture.
• continue to cook and stir until it thickens.
• Keep the heat low.
• add the cheese until it melts and then take off the heat.
• season with Tabasco and lemon juice.
• allow to cool
• give the mix a final good stir and put into souffle dish or individual ramekin pots and chill for 6 hours or overnight.