| 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
- These are products for the preparation of pate.
- Grind in a mortar fennel seeds, lemon zest and finely chopped piece of chili pepper (if you like spicy pates, add more chili).
- Get here is such a mass.
- 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.
- 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.
- Next, spread out the paste by forms, to smooth the surface.
- Melt the butter and finely chop the parsley.
- 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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