Sunday, November 21, 2010

Crab Pate with Chives & Lemon on Irish Oatcakes

So, Thanksgiving is here (so fast, huh?) and the mind turns to turkey, squash, sweet potato casserole, pumpkin pie, Macy's parade, polite distant relatives, and cranberry juice. But wait, what on earth will you have for an appetizer? How will you impress Auntie and prove to her that you are a whiz in the kitchen after all? Fear not, because after much thought I've decided to share with you an elegant, but strikingly different dish to possibly serve those awkward relatives that will have them talking about your hospitality all the way home...

Yes, it's 'Crab Pate with Chives & Lemon on Smoked Irish Oatcakes'....

Trust me, serve this with a crisp, cold glass of chardonnay as your guests arrive, and it's sure to kick-start the conversations on the right note! It's very different to the turkey & squash & pumpkin favorites, but then again why not choose to experiment?
I recently ordered a new product for the 'Ulster Kitchen', namely these wonderful smoked Irish Oatcakes, and they are very delicious. Especially when served as an appetizer like this that will enhance the platform of smokey oats. The crab meat, creme fraiche, lemon & horseradish shine when combined into a flavorful pate, then served on these bite sizes oatcakes.

Of course, this is a tasty piece of Irish cuisine, and even though none of the pilgrims were Irish, the Mayflower did sail past Ireland on it's way to Plymouth...and that must count for something, right?? OK, I tried...but let me encourage you to give this one a spin for your upcoming parties or events this holiday season. We will be serving them during our annual Christmas open house events, and are sure they will be a hit!
Enjoy your feasting!

Judith the Irish Foodie.

Crab Pate with Chives and Lemon on Irish Oat Cakes

• 1 8oz packet cream cheese
• ½ cup crème fraiche
• 1 shallot (finely chopped)
• 2 Tbsp chives (finely chopped)
• ½ tsp lemon zest
• 1 Tbsp lemon juice
• 1 Tbsp milk
• 1 tsp horseradish sauce
• ¼ tsp fine sea salt
• freshly ground black pepper
• 8 oz lump crab meat
• few chives (to garnish plus a little lemon zest)
• Irish Oatcakes (see bakery chapter)

How to make it:

1. Bring cream cheese to room temperature and then beat to soften with hand held electric mixer. Gently fold in the crème fraiche, shallot, lemon zest and juice, chives, milk, horseradish and salt and pepper.
2. Fold in the crab meat using a rubber spatula.
3. Refrigerate for about 2 hours before serving.
4. To serve place a teaspoon of crab pate on top of a buttered oatcake, a little lemon zest and ½’ piece of chive.

J the I F

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