By David Calito Appetizer, Crab Dish French
May 3, 2015
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.
Base thick mayonnaise
4 queues crab (surumi type)
2 boiled eggs
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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