Easy Crab Pate
Servings 3
A quick and easy crab pate suitable for appetizers and sandwiches
Ingredients
- ¾ cup white crabmeat, drained if from a can
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped red pepper
- 1 teaspoon Dijon mustard
- generous squeeze of lemon
- salt and pepper
- 2 to 4 tablespoons mayonnaise I use Hellman's Extra Light
- parsley, paprika or any other garnishes you like
Instructions
- Put the crabmeat, celery and red pepper in a bowl.
- Add the Dijon mustard, lemon, a good pinch of salt and a grinding of black pepper.
- Stir lightly together.
- Add the mayonnaise, a bit at a time, just until the mixture clings together nicely.
- Taste for seasoning.
- Serve as desired as a paté, in canapés, salads and sandwiches garnished with a bit of parsley or paprika if liked.
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