Fresh crab, crab pâté and kohlrabi herb salad recipe
 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. 1 kohlrabi, peeled200g/7oz celeriac, peeled2 lemons, grated zest and juice only30ml/1fl oz olive oil 10g/⅓oz dill fronds, chopped10g/⅓oz chives, chopped (plus some chive flowers to garnish, if you have them)10g/⅓oz tarragon, chopped2 cooked crabs, around 1kg/2lb 4oz each 2 tbsp fish sauce 2 tbsp Worcestershire sauce1 garlic clove, chopped1 slice white breadsalt and freshly ground black peppersourdough toast, to serve 1 kohlrabi, peeled 200g/7oz celeriac, peeled 2 lemons, grated zest and juice only 30ml/1fl oz olive oil 10g/⅓oz dill fronds, chopped 10g/⅓oz chives, chopped (plus some chive flowers to garnish, if you have them) 10g/⅓oz tarragon, chopped 2 cooked crabs, around 1kg/2lb 4oz each 2 tbsp fish sauce 2 tbsp Worcestershire sauce 1 garlic clove, chopped 1 slice white bread salt and freshly ground black pepper sourdough toast, to serve Method Fire up the barbecue. Meanwhile use a vegetable peeler shave the kohlrabi and celeriac into ribbons.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. Remove the claws and legs of the crabs and set aside. 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. Crack the crab claws and legs with a hammer, drizzle with a little oil and place on the barbecue to warm up.Serve the crab claws and legs alongside the pâté, toast and salad. Fire up the barbecue. Meanwhile use a vegetable peeler shave the kohlrabi and celeriac into ribbons. Fire up the barbecue. Meanwhile use a vegetable peeler shave the kohlrabi and celeriac into ribbons. 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. 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. Remove the claws and legs of the crabs and set aside. Remove the claws and legs of the crabs and set aside. 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. 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. Crack the crab claws and legs with a hammer, drizzle with a little oil and place on the barbecue to warm up. Crack the crab claws and legs with a hammer, drizzle with a little oil and place on the barbecue to warm up. Serve the crab claws and legs alongside the pâté, toast and salad. Serve the crab claws and legs alongside the pâté, toast and salad.