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Crab pate is mouth-wateringly delicious at any time of the day, and whilst it is usual to use Melba toast, we have used rounds of cucumber as the substitute for bread. Easy to make, can be used for a snack or a starter for a dinner party.

Serves: 4 (16 portions)
Preparation Time: 10 minutes
Cook Time: Not required

INGREDIENTS:

14 oz mixed crab meat
7 oz cream cheese, such as Philadelphia
2 heaped tsp horseradish sauce
1 tbsp mayonnaise
Freshly ground black pepper
Juice of half a lemon
1 lemon, cut into small thin triangles
1 cucumber, cut into ½ inch rounds

METHOD:

In a medium sized bowl, mix all the ingredients together, except the cucumber. Season to taste.

If you don’t like the skin, peel the cucumber before slicing into rounds, otherwise leave intact. You should be able to get 16 rounds out of a medium sized cucumber.

Using a teaspoon, heap 2-3 tsp of the crab mixture on to each cucumber round. If you like using a piping bag, place the mixture in a bag with a medium sized star nozzle. Pipe the mixture onto each cucumber slice. Season with more black pepper and add a small piece of lemon on the top for decoration, or squeezing over the crab.