Spiced Crab Pate Recipe

Fancy something special for the weekend? Look no further. I really enjoy using crab and I love any topping on sourdough toast. The spices really enhance the crab flavour and it isn’t too rich as there is no cream. This makes for a nice lunch, supper or starter.

Ingredients (serves 2)

  • 1 whole dressed crab
  • 100g butter, softened to room temperature
  • 1/2 tsp fennel seeds
  • 1/4 tsp celery powder
  • 1/2 tsp chilli powder
  • 1/2 tsp nutmeg
  • 2 tsp worcester sauce
  • juice and zest of 1 lemon
  • few parsley leaves
  • fresh pepper and sea salt to taste


  1. In a pestle and mortar grind the fennel seeds to produce a powder. Add the fennel, celery and chilli powder. Add half the softened butter and lemon zest and stir to combine.
  2. In a large bowl combine your spiced butter, lemon juice, worcester sauce and the nutmeg, then mix in your crabmeat making sure there is no shell. Mix thoroughly and season to taste.
  3. Get your pot/s ready that you are going to use for your crab and fill it with the mixture. Flatten the crab and smooth the surface with a spoon.
  4. Melt the remaining half butter, add the parsley leaves, and pour it on the crab. Put it in the fridge to set and serve with toasted sourdough.




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