1 small can of crabmeat
1 tbsp Dijon mustard
1 tbsp light mayonnaise
1 tbsp crème fraîche
2 tbsp fresh dill, finely chopped
½ ml black pepper
½ ml cayenne pepper
100 ml cream
1 tsp granulated gelatine
Chop the crabmeat. Mix the mustard, mayonnaise, crème fraîche, dill and spices. Bring
the cream to the boil, remove from heat and add the granulated gelatine. Mix until
the gelatine is completely dissolved. Let the cream cool and combine it with the mayonnaise mixture. Add the crabmeat and mix well.
Spoon the crab mixture into small timbale moulds lined with plastic wrap. Smooth out the surface and place the pâtés
in refrigerator for 2 to 3 hours, until they are set. Unmould the pâtés
on serving plates and carefully peel off the plastic wrap from the surface. Serve the pâtés as appetizers, spread on small slices of toast, garnished with lemon and dill.
Recipe source: unknown German or Swedish women's magazine, 1980s.