Crab Pate
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.
- Preparing Time: 10 minutes
- Total Time: 30 minutes
- Served Person: 6
the great tree hotel
dinner parties
canap?s
crab
devon
cornwall
brunch
appetizers
english
white meat free
tree nut free
nut free
gluten free
contains red meat
contains fish
contains dairy
contains eggs
- 4 egg yolks
- 225 grams crab meat half white, and half-brown
- 170 grams butter
- 3 tablespoon sherry use a medium sherry for this dish
- 4 tablespoon parmesan cheese freshly grated
- 4 dashes tabasco sauce or to taste
- 4 dashes fresh lemon juice or to taste
- Carbohydrate 4.86840833333333 g
- Cholesterol 2018.96 mg
- Fat 352.713913333333 g
- Fiber 0.0149666670088967 g
- Protein 27.170795 g
- Saturated Fat 216.567658 g
- Serving Size 1 1 Serving (548g)
- Sodium 2578.5215 mg
- Sugar 4.85344166632444 g
- Trans Fat 24.0173276666667 g
- Calories 3245 calories
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.
