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Print Recipe
 Pate "Crab" Recipe
If you want to spread a delicious snack on bread, then this is what you need. The pate turns out delicious, beautiful salmon-pink color, perfectly combined with a slice of toasted bread and not only. Give it a try.
Course Breakfast Lunch, Diet Food Dishes, Dinner Dishes, Lunch Second Breakfast, Morning Breakfast, Separate Food Diet, Snacks, Special Food Dishes
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Breakfast Lunch, Diet Food Dishes, Dinner Dishes, Lunch Second Breakfast, Morning Breakfast, Separate Food Diet, Snacks, Special Food Dishes
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. These are products for making pate.
    These are products for making pate.
  2. Grind fennel seeds, lemon zest and a finely chopped piece of chili pepper in a mortar (if you like spicy pates, add more chili).
    Grind fennel seeds, lemon zest and a finely chopped piece of chili pepper in a mortar (if you like spicy pates, add more chili).
  3. It will turn out to be such a mass.
    It will turn out to be such a mass.
  4. Next, there are two options. First use a blender, put crab meat, softened butter, crushed mass, all spices, salt in a bowl and bring it to uniformity with its (blender's) help. Secondly, put a mixture of mortar, butter, a third of crab meat in a large bowl and rub the mass with a pestle or the end of a rolling pin until softened. Then add the remaining crab meat (finely chopped) and nutmeg. In this case, the pate will look more natural.
    Next, there are two options. First use a blender, put crab meat, softened butter, crushed mass, all spices, salt in a bowl and bring it to uniformity with its (blender's) help. Secondly, put a mixture of mortar, butter, a third of crab meat in a large bowl and rub the mass with a pestle or the end of a rolling pin until softened. Then add the remaining crab meat (finely chopped) and nutmeg. In this case, the pate will look more natural.
  5. I chose the first, more simplified version. The result is this kind of pate. Be sure to try the pate, adjust the amount of salt and pepper to your taste.
    I chose the first, more simplified version. The result is this kind of pate. Be sure to try the pate, adjust the amount of salt and pepper to your taste.
  6. Next, spread the paste over the molds to level the surface.
    Next, spread the paste over the molds to level the surface.
  7. Melt the butter and finely chop the parsley.
    Melt the butter and finely chop the parsley.
  8. Pour the pate in the molds with butter, sprinkle with parsley (dill) and send it to the refrigerator for at least an hour. Turn the frozen butter into a "lid" and "seal" the pate, which will allow you to enjoy it for about a week. Although, it is unlikely that he will live so long in your refrigerator.
    Pour the pate in the molds with butter, sprinkle with parsley (dill) and send it to the refrigerator for at least an hour. Turn the frozen butter into a "lid" and "seal" the pate, which will allow you to enjoy it for about a week. Although, it is unlikely that he will live so long in your refrigerator.
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