Crab Pate  -  serves 4

8oz fresh crab (we use white and brown meat mixed)

1 large egg yolk

1 table spoon double cream

2oz salted butter plus 4oz for sealing

pinch black pepper

pinch cayenne pepper

desert spoon lemon juice

4 small ramekin dishes

Melt the butter in a pan and add the crab, when warm stir in the beaten egg yolk, cream and lemon. Continue to heat gently until mixture has thickened stirring continuously, add the black pepper and cayenne to taste, then remove from the heat and allow to cool. When cool pack into the ramekins and smooth the top over, then melt the remaining butter and pour over the crab mixture to seal the pate and allow to cool in a fridge.

Serve with granary toast or crusty French stick and a water cress salad.