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Fresh crab, crab pâté and kohlrabi herb salad

A fresh summer herb salad makes the perfect accompaniment for seasonal crab and a super-easy homemade crab pâté.

For this recipe you will need a food processor and a barbecue.

Ingredients

Method

  1. Fire up the barbecue. Meanwhile use a vegetable peeler shave the kohlrabi and celeriac into ribbons.

  2. In a large bowl, whisk together the lemon juice, zest and olive oil. Season well with salt and pepper. Add the chopped herbs and the vegetables and coat evenly. Finish with a sprinkle of chive flowers.

  3. Remove the claws and legs of the crabs and set aside.

  4. To make the pâté, remove all the brown meat from the crab bodies. In a blender, mix the brown meat with the fish sauce, Worcestershire sauce and garlic. Blend to until smooth. Add a few pieces of the bread and blend to a paste. It shouild have a smooth spreadable consistency. Refrigerate until needed.

  5. Crack the crab claws and legs with a hammer, drizzle with a little oil and place on the barbecue to warm up.

  6. Serve the crab claws and legs alongside the pâté, toast and salad.

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