Gastronomixs

Spreadable crab organ paté

This is a fantastic Waste to Taste dish! Use the brown crab meat and the organs from the shell that are normally discarded but which contain a tremendous amount of flavour. 

Spreadable crab organ paté

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Ingredients

1

kg

content of cooked crab shells

250

g

white bread, without crusts

100

g

egg yolk

10

g

tarragon

100

ml

crab bisque

 

 

vanilla salt, black pepper

Preparation method

  • Remove the contents of the crab shells until you have approx. 1kg (about 8 crab shells).
  • Finely blend the organs (contents of the cooked crab shells), bread, and egg yolk in a food processor.
  • Mix with the chopped tarragon and bisque and pass through a fine sieve.
  • Season to taste with salt and pepper.
  • Transfer the mixture to moulds and cook at 62°C.

Serving suggestions

  • As a component in an amuse-bouche, e.g. with squid crackers.
  • As a tapas with country bread.
  • As a spread on a sandwich. 

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