For the pate
Gently cook the onion and pimenton in the olive oil for 2-3 minutes until soft. Add the sherry and brown crab meat, stir well, then add the breadcrumbs, half the lemon juice and season to taste. Simmer for 15 minutes, stirring occasionally.
Blend one-third of the mix with the rest of the olive oil in a blender, then stir it back into the mixture along with the crab meat. Add more lemon juice and seasoning if necessary.
Spoon the mixture into a bowl, leave to cool and then refrigerate for an hour. Stir in the mayonnaise to taste and more lemon juice and seasoning if necessary.
Serve spooned back into the shell, or on a serving dish, with the spiced oat biscuits and some salad leaves.
To make the oat biscuits
Preheat the oven to 200C/390/gas 6.
Line 2 baking sheets with non-stick baking parchment.mix the oatmeal, oats, chilli flakes, cumin and bicarbonate of soda together in a bowl. Mix in the oil, along with some freshly ground black pepper. Gradually mix in enough hot water to form a dough (you may not need all the water).
Turn the biscuits out onto a floured work surface and knead for 3-4 minutes, then roll out to a thickness of 1⁄2cm. Using a 3cm cutter stamp out rounds or cut into triangles and place onto the baking sheets.
Bake the biscuits for 8-10 minutes, or until beginning to turn golden brown and crisp. Remove from the oven and leave to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.