Crab Pate

pate crab
pate crab

Crab Pate

By David Calito  ,   

May 3, 2015

0.0 0

In French or Belgian cuisine, pâté may be baked in a crust as pie or loaf, in which case it is called pâté en croûte, or baked in a terrine (or other mold), in which case it is known as pâté en terrine.

  • Prep: 15 mins
  • 15 mins

    15 mins

  • Yields: 6 -8 Servings
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Ingredients

Base thick mayonnaise

1 egg

oil

Lemon juice

salt

4 queues crab (surumi type)

2 boiled eggs

Directions

Wash and clean all ingredients.

Mayonnaise is prepared, first the egg is thrown into a blender and go slowly adding oil when this thick salt and lemon juice to taste of each check.

Once we add the mayonnaise in the same container boiled eggs and crab tails, which batimo all well with mixer and ready to eat.

Used to eat as a pate smearing on bread or for use in fish sauce or paste.

Enjoy it with toast bread.

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Nutrition Facts

Serving Size1 Serving
Calories90
Sodium130mg
Potassium120mg
Protein6g
Cholesterol30mg
Sugar1g
Total Fat5g
Saturated Fat2g
Dietary Fiber1g

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