Crab Pâté Recipe at MyDish

Crab Pâté

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Method

  • Melt the butter in a saucepan and stir in the crabmeat (make sure that you have picked over the crabmeat removing all the shell), heat gently stirring together.
  • Beat the egg yolks, cream, and sherry together and add to the crab, continue cooking and stirring until the mixture thickens, keep the heat on low, add the parmesan cheese and let it melt.
  • Remove from the heat, season to taste with Tabasco sauce and lemon juice and let cool.
  • Give the mixture a good stir, then pour into a dish, cover, and chill overnight.
  • Serve and Enjoy!

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    Ingredients

    • YOU WILL NEED
    • 225 grams crabmeat. ½ white. and ½-brown
    • 170 grams unsalted butter
    • 4 medium egg yolks
    • 3 tablespoons medium sherry
    • 4 tablespoons Freshly Grated Parmesan Cheese
    •  Tabasco sauce. to taste
    •  Lemon juice. to taste

    By Views 3030  Added Sun Feb 28 2010


    This soft, rich creamy pâté makes a lusciously elegant starter served with Melba toast.

     

    I used to make this at The Great Tree Hotel in Devon. In summer, the shellfish caught off the coasts of Devon and Cornwall is especially tasty and plentiful, they made this dish very popular. We like to serve this with hot brown toast and if you mus Read More

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