This flavoursome paté is perfect for summertime outdoor entertaining.
Easy to make, the delectable, spicy crab mousse can be served as an appetiser, dinner party starter or salad based lunch.
Ingredients
Serves 4-6
300g Brown and White Picked Crab Meat
30g Small tin of Anchovy Fillets, finely chopped
200g Ricotta
80g Celery, finely diced
80g Breakfast Radish, finely diced
1 Fresh Lime, zest and juice
Worcestershire Sauce
Tabasco
Salt & Pepper
Chives, finely chopped
Method
For both good flavour and texture, use a mixture of brown and white crab meat
Place the crab, anchovy and ricotta into a large mixing bowl and blend together
Fold in the diced celery and radish, saving a little to sprinkle on top.
Season with fresh lime, Worcestershire sauce, Tabasco, salt and pepper.
Taste and then season again – we want some real punch.
Transfer to a serving dish and sprinkle with the remaining celery, radish and some chives.
Chill in the fridge, then serve with crunchy savoury biscuits, crudité or salad leaves.
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