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Print Recipe
Eggs stuffed with Crab-Bean Cream Recipe
Savory appetizer with hornbeam and bean cream. Very tasty snack.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Eggs (4 pcs.) boil, cut into two halves, remove the yolks.
    Eggs (4 pcs.) boil, cut into two halves, remove the yolks.
  2. Crab sticks (5 pieces) cut into pieces. In a blender, add the chopped crab sticks, egg yolks, garlic clove passed through a garlic press, canned beans, salt and black pepper to taste, and puree all the ingredients until smooth and creamy.
    Crab sticks (5 pieces) cut into pieces. In a blender, add the chopped crab sticks, egg yolks, garlic clove passed through a garlic press, canned beans, salt and black pepper to taste, and puree all the ingredients until smooth and creamy.
  3. Put the prepared cream in a pastry syringe.
    Put the prepared cream in a pastry syringe.
  4. Fill the egg halves with the prepared cream. Boil the carrots, cut out the flowers with a curly cutting. Decorate the appetizer with carrot flowers. Place the appetizer on a platter with lettuce leaves. Sprinkle with green onions.
    Fill the egg halves with the prepared cream. Boil the carrots, cut out the flowers with a curly cutting. Decorate the appetizer with carrot flowers. Place the appetizer on a platter with lettuce leaves. Sprinkle with green onions.

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