Crab Beetroot Pâté Recipes

ROASTED BEET, CRAB AND VEGETABLE SOUP

Roasted Beet, Crab and Vegetable Soup image

We were hungry for something different one night and created this hearty soup recipe using veggies grown in our garden and ingredients readily found in our pantry. Vegetables may be substituted to your own liking. Serve with toasted French bread to complete the meal.

Provided by Lyndal Khaw Nichols

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 19

Ingredients

4 beets, scrubbed, stems trimmed to 1 inch
2 tablespoons olive oil
salt and freshly ground pepper, to taste
2 tablespoons fresh lemon juice, or to taste
2 tablespoons olive oil
1 onion, chopped
2 tablespoons garlic, minced
½ cup chopped celery
1 (8 ounce) can sliced mushrooms
2 (13.75 ounce) cans chicken broth
½ (9 ounce) package frozen baby lima beans
½ (14 ounce) package frozen mixed vegetables
2 (14.4 ounce) cans diced tomatoes
½ (15 ounce) can peas
½ pound imitation crab meat, flaked
2 teaspoons dried thyme
1 dash Louisiana-style hot sauce, or to taste
salt and freshly ground pepper, to taste
2 teaspoons fresh lemon juice, or to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place beets into a 9x13 inch baking dish. Drizzle with 2 tablespoons olive oil and lemon juice. Season with salt and pepper to taste.
Cook beets in preheated oven, turning occasionally, until fork tender, about 45 minutes. Remove from oven, cool, peel, and cut into 1/2 inch pieces.
Heat 2 tablespoons olive oil in a large pot over medium heat. Stir in the onion, garlic, celery, and mushrooms; cook and stir until the onion becomes transparent, about 5 minutes. Pour in the chicken broth, and heat 5 minutes. Add the lima beans and mixed vegetables; bring soup to a boil over high heat. Reduce heat to medium-low, and stir in the tomatoes, peas, beets, and crab meat. Season with thyme, hot sauce, salt, and pepper, to taste. Simmer 10 minutes more, and turn off the heat. Just before serving, stir in 2 teaspoons lemon juice.

Nutrition Facts : Calories 272.7 calories, Carbohydrate 37.7 g, Cholesterol 10.9 mg, Fat 10.3 g, Fiber 8.7 g, Protein 10.8 g, SaturatedFat 1.5 g, Sodium 1452.8 mg, Sugar 13.7 g

CRAB PATE

Crab Pate image

I did a search for crab pate recipes. There were only four of them on Recipezaar. I decided to adapt my quick pate recipe with crab. You may need to add more Worcestershire or hot sauce depending on taste.

Provided by franzcooks

Categories Spreads

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

2 (4 ounce) cans crabmeat
0.5 (8 ounce) package cream cheese
2 garlic cloves (chopped)
2 tablespoons onions (chopped)
1 tablespoon Worcestershire sauce
5 dashes hot sauce (I use Louisiana Brand)

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.

Nutrition Facts : Calories 76.9, Fat 5.1, SaturatedFat 3.1, Cholesterol 27.5, Sodium 300.9, Carbohydrate 1.3, Fiber 0.1, Sugar 0.4, Protein 6.3

CRAB & BEETROOT PâTé

Crab & beetroot pâté image

Pair beetroot with crab to make this healthy and vibrant pâté. Serve with crudités and crisp breads for dunking

Provided by Esther Clark

Categories Lunch, Side dish, Starter

Time 12m

Number Of Ingredients 10

Ingredients

150g white crabmeat
3 cooked beetroot (about 65g each), grated
2 tbsp half-fat crème fraîche
1 lemon , zested and juiced
½ small bunch dill , finely chopped
½ small bunch parsley , finely chopped
8 runner beans , halved
350g baby cucumber , halved (or 1 cucumber, cut into matchsticks), to serve
8 radishes , halved, to serve (optional)
crispbreads , to serve

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.

Nutrition Facts : Calories 112 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.4 milligram of sodium

CRAB PATE

Crab Pate image

Delicious starter served with hot brown toast or great for lunch with a salad, good in a sandwich - yummy way to stretch a crab.

Provided by lindseylcw

Categories Spreads

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb crabmeat, white and brown
6 ounces unsalted butter
4 large egg yolks
4 tablespoons double cream
3 tablespoons medium sherry or 3 tablespoons madeira wine
4 tablespoons parmesan cheese, freshly grated
5 drops Tabasco sauce
1 teaspoon lemon juice (to taste)

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.

Nutrition Facts : Calories 528.5, Fat 46.7, SaturatedFat 27.9, Cholesterol 373.8, Sodium 1045.6, Carbohydrate 1.4, Sugar 0.2, Protein 26

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