|Prep Time||5 minutes|
|Cook Time||30 minutes|
- 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
- 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.
- 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.