Crab Pâté
Ingredients
- 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
Accompaniment
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Description
This soft, rich creamy pâté makes a lusciously elegant starter served with Melba toast.
Method
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1
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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