Jellied crab baskets
15 servings
60 minutes
The recipe is taken from the book "Seafood. Very simple.
Calories235.6kcal
Proteins6.5grams
Fats18.1grams
Carbohydrates11.9grams
Gelatin
1
tbsp
Fish stock
1.5
glass
Mayonnaise
1
jar
Canned crab meat
1
jar
Parsley
to taste
Green salad leaves
to taste
Wheat flour
1.5
glass
Butter
100
g
Sour cream
100
g
1
Prepare a rich dough. Mix flour, butter, and sour cream.
- Wheat flour: 1.5 glass
- Butter: 100 g
- Sour cream: 100 g
2
Prepare jelly: dissolve soaked gelatin in hot broth, boil, and cool.
- Gelatin: 1 tablespoon
- Fish stock: 1.5 glass
3
Bake 15 tartlets, remove from molds, and pour fish jelly into the empty molds.
4
When the jelly reaches the consistency of a soft-boiled egg, place pieces of crab and parsley on the bottom, and finally cool it down.
- Canned crab meat: 1 jar
- Parsley: to taste
5
Mix the crabs with mayonnaise, place them in sand tartlets, and top with fish jelly turned upside down from molds - beautiful baskets of dough will result, covered with a transparent cap.
- Canned crab meat: 1 jar
- Mayonnaise: 1 jar
6
Keep this appetizer cold, chill it well.
7
Serve directly from the refrigerator on a flat plate covered with green salad leaves.
- Green salad leaves: to taste
