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Print Recipe
Pate "Crab" Recipe
If you want to strip a delicious snack on bread, then this is what you need. Pate makes a delicious, beautiful salmon-pink color, perfectly matching with a slice of toasted bread and not only. Give it a try.
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. These are products for the preparation of pate.
    These are products for the preparation of pate.
  2. Grind in a mortar fennel seeds, lemon zest and finely chopped piece of chili pepper (if you like spicy pates, add more chili).
    Grind in a mortar fennel seeds, lemon zest and finely chopped piece of chili pepper (if you like spicy pates, add more chili).
  3. Get here is such a mass.
    Get here is such a mass.
  4. 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.
    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.
  5. I chose the first, more simplified version. The result is a pate like this. Be sure to try the pate, adjust to your taste the amount of salt and pepper.
    I chose the first, more simplified version.
The result is a pate like this. Be sure to try the pate, adjust to your taste the amount of salt and pepper.
  6. Next, spread out the paste by forms, to smooth the surface.
    Next, spread out the paste by forms, to smooth 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 forms of butter, sprinkle with parsley (fennel) and send in the refrigerator for at least an hour. Butter, frozen, turn into a" cover "and" seal " the pate, allowing you to enjoy it for about a week. Although, it is unlikely he will live in your fridge for so long.
    Pour the pate in the forms of butter, sprinkle with parsley (fennel) and send in the refrigerator for at least an hour. Butter, frozen, turn into a" cover "and" seal " the pate, allowing you to enjoy it for about a week. Although, it is unlikely he will live in your fridge for so long.

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