The title should have read ‘elegant crab pate’. This is another way to make it look like you really worked long and hard in the kitchen. Pfft! NOT!
- 2 tins (113 g crab meat)
- 1/2 block cream cheese (250 g)
- 1 small garlic clove (minced)
- 4 drops of Tabasco sauce
- 1/4 tsp. dijon mustard
- 1/4 tsp. parsley, chopped very fine
- 1 tbsp. grated Asiago cheese
- lemon wedges, sliced thin
Drain and squeeze the crab meat. Check through to avoid cartilage.
Put 2 tins of the crab meat (removing any large pieces and set aside).
Place remaining ingredients in the blender and puree until smooth. Stir in the larger pieces of crab meat and cover and place in the refrigerator for at least 2 hours.
Serve with your favourite crackers and, of course, a glass of chilled white wine. Place lemon wedges on plate for anyone to use.