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