Crab Pate

1. 1

   If using live crab, boil it, let it cool, and remove the meat. If it is female, it will have dark and white meat. If it is male, it will only have dark meat.

2. 2

   In a mortar and pestle, crush the cayenne pepper then mix in the softened butter, lemon juice, and dark crab meat. Continue stirring and mashing until a paste has formed.

3. 3

   Stir in the nutmeg and white crab meat. Mix well and salt to taste. It should have a strong taste because once preserved, the flavors will diminish some.

4. 4

   Transfer the pate into a container and cover with the melted butter and dill.

5. 5

   Refrigerate overnight and serve on toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.