Prep Time | 5 minutes |
Cook Time | 30 minutes |
Servings |
Ingredients
- 300 gram Crab meat
- 300 gram Butter 200 g-in pate; about 100 g (m. b. less) - on "sealing" of pate in forms
- 1 piece Lemon
- 1/3 piece Red hot pepper
- 1/2 teaspoon Fennel
- 1/2 teaspoon Nutmeg
- 1 tablespoon Parsley chopped herbs, spoon with slide
- White pepper
- Salt
Ingredients
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Instructions
- Next, there are two options. First, use a blender, put in a bowl of crab meat, softened butter, mortar mass, all spices, salt and bring to homogeneity with his (blender) help. Second, put in a large bowl a mixture of mortar, butter, a third of crab meat and pestle or end of the rolling pin to RUB the mass until it softens. Then add the rest of the crab meat (finely chopped) and nutmeg. In this case, the pate will look more natural.
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