Crab Pate Recipe

Ingredients:

150g onions, peeled and finely chopped

2 cloves of garlic, peeled and crushed
20g of finely chopped red chili
40g ginger finely chopped
200g butter
90ml medium sherry
150ml fish stock
1kg brown crab meat
100g white crab meat
Juice of 1 lemon
100g fresh white breadcrumbs
Salt and cayenne pepper
Clarified butter to serve

Method:

Gently cook the onion, chili, ginger and garlic in butter for 3-4 minutes until soft. Add the brown crab meat and sherry and reduce by half, then add the fish stock and reduce by half again. Season with salt and cayenne pepper.

Cook on a low heat for 10-15 minutes stirring every so often until it starts to come together. Add the breadcrumbs and remove from the heat. When the ingredients are cold, correct seasoning with lemon juice salt and maybe some chilli sauce for sweetness. Finish the pate with white crab meat and portion into dishes. Allow to cool and finish with layer of clarified butter.

To serve this dish I would recommend toasty some fresh bread, like a baguette. Cut the bread into slices at an angle and toast them under the grill in the oven until golden brown. Drizzle the bread with a little olive oil and sprinkle some on some rock salt.

Bon appétit