Crab pâté with pink grapefruit

Crab pâté with pink grapefruit

By
From
Everyday Seafood
Makes
4 as a starter

For this beautiful starter, make sure your crabmeat is in tip-top condition, as the dish really shows off its quality. Trust me, you will get a few wows when your guests, family and friends try it. I like to serve it with a pile of lightly toasted sourdough.

Ingredients

Quantity Ingredient
300g white crabmeat, from a 1.5 kg freshly cooked crab
sea salt
freshly ground black pepper

For the pâté

Quantity Ingredient
200g brown crabmeat, sieved
1 1/2 sheets bronze leaf gelatine
30ml brandy
a pinch of cayenne pepper
a pinch of ground cumin
200ml double cream
2 tablespoons lime juice

For the pink grapefruit jelly

Quantity Ingredient
2 1/2 sheets bronze leaf gelatine
300ml freshly squeezed pink grapefruit juice, from about 2 grapefruit
50g caster sugar
a pinch of sea salt

To garnish

Quantity Ingredient
1 pink grapefruit
mustard cress
a drizzle olive oil

To serve

Quantity Ingredient
sourdough bread

Method

  1. Pick through your crabmeat, checking for any shell or cartilage to discard. Put the white crabmeat into a bowl and season with salt and pepper to taste. Put 4 tbsp into a small bowl for the garnish and refrigerate. Divide the rest equally between 4 small bowls or ramekins.
  2. To make the pâté, soak the gelatine in a shallow dish of ice-cold water for about 5 minutes to soften. Heat the brown crabmeat, brandy and spices in a small pan over a low heat. Simmer gently for a minute, then add the cream and heat through.
  3. Remove the gelatine from the dish and squeeze out the excess water, then add it to the brown crab, off the heat, stirring to melt. Transfer to a blender and blend for 1 minute, adding the lime juice and a pinch of salt. Pass the mixture through a sieve into a jug and pour it equally over the white crabmeat in the bowls. Place in the fridge to set.
  4. While the crab pâté is setting, make the grapefruit jelly. Soak the gelatine in ice-cold water, as above, to soften. Put the grapefruit juice, sugar and a pinch of salt into a pan and bring to the boil. Remove the gelatine from the dish and squeeze out the excess water, then add to the juice mixture, off the heat, stirring until fully melted. Leave to cool, but don’t let it set.
  5. When the pâté is set, pour the cooled, liquid jelly evenly over the surface and return to the fridge to set.
  6. Take the pâté out of the fridge around 20 minutes before serving to bring it to room temperature. Cut away the peel and pith from the grapefruit and cut out the segments from between the membranes; cut these into smaller pieces.
  7. To serve, spoon the reserved white crabmeat on top of the pâté. Add the grapefruit pieces, scatter over some cress and drizzle with olive oil. Toast the sourdough and serve with the pâté.
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