Prawn and Crayfish Pate Recipe

This prawn and crayfish pate is the perfect starter, nibble, or even just lunch. It’s the ideal recipe to make for Easter Sunday – it’s easy and delicious. Think of the pate more of a chunky dip than a smooth pate, as its crammed full of tasty shellfish.

Serves 6
8 minutes
Difficulty: Easy

Ingredients

300g king prawns
150g crayfish tails
200g cream cheese
50g creme fraiche
1 tbsp horseradish
Juice of 1 lemon
Salt & Pepper

Method

  • Chop up the prawns and crayfish tails to chunky bite-sized pieces
  • Add the cream cheese, creme fraiche into the shellfish and carefully fold
  • Add the lemon juice, horseradish, and season to taste
  • Enjoy with melba toast, crackers, or toasted bread.
Cooked Jumbo King Prawns

Big Prawn Products

Big & Juicy King Prawns
Using frozen prawns and defrosting before cooking is a great way to keep your shopping and waste to a minimum

Crayfish Tails

Big & Juicy Crayfish Tails
Our Crayfish tails are packed in a modified air atmosphere. Our plump and succulent Crayfish are wild creel caught in China.

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