Frijobel, Tiefkühlprodukte.
COM WHISKY E VINHO DO PORTO
1 Frijobel 800 g crab Frijobel
150 g mayonnaise
2 tablespoons ketchup
1 teaspoon mustard
2 tablespoon pickles, finely minced chopped
1/2 teaspoon dehydrated parsley
1 teaspoon whisky
1 tablespoon Port wine
3 boiled eggs
6 imitation crabmeat sticks
Tabasco, as needed
1/3 teaspoon Worcestershire sauce
Fleur de sel
1 pinch of white pepper
Breadcrumbs, as needed
Round olive oil biscottinas
STEP BY STEP
Start by finely chopping the eggs and the pickles.
Cut the pieces of imitation crabmeat in half and shred them.
Open the crab, spread the legs and with the help of a knife remove the belly. Throw out the lungs and place the crab stuffing in a bowl.
Break the legs and shred the meat and put it in the bowl.
Add the eggs, the parsley, the pickles, the imitation crabmeat sticks, the mayonnaise, the mustard and the ketchup to the crab.
Mix well and add the whisky, the Port wine and the Worcestershire sauce.
Crush the mixture with a fork and beat a little, season with salt, pepper and tabasco. Correct the consistency by adding more mayonnaise, if needed.
Place the stuffing in a baking container (or in the crab itself).
Add a layer of breadcrumbs and take to the oven, preheated to 200ºC, until golden, for approximately 10 minutes. Serve with round olive oil biscottinas.
