Stuffed Crab / Crab Pâté Recipe

 Stuffed Crab / Crab Pâté Recipe

Ingredients

1 crab (approximately 800g)

1 hard-boiled egg

2 tablespoons pickles

1 teaspoon Dijon mustard

1 teaspoon ketchup

1 drop of seasoning

1 teaspoon whiskey

1 dl (100 ml) beer

1 tablespoon breadcrumbs

4 tablespoons mayonnaise

Ground pepper

Preparation

Defrost the crab overnight in its packaging. Start by removing the legs and claws, one by one, twisting them slightly at the base. Open the center of the crab by pulling from back to front. From the pulled center, select the orange roe. Set aside. From the inside of the shell, select only the roe and the white fleshy part. Set aside and discard all the rest. Rinse the shell under running water, running your fingers inside to completely remove any residue. Drain the shell.

In the bowl of a food processor, blender, or food processor, place the roe, white meat, egg, and pickles. Chop. Still in the processor or by hand, combine the mustard, ketchup, whiskey, and beer. Mix well.

Add the breadcrumbs and mayonnaise. Mix well and refrigerate.