Recipes
Aspic baskets with crabs
Ingredients
→ PINCH OF SALT
→ 50 G PARSLEY
→ 250 G CANNED CRAB
→ 200 G OF MAYONNAISE
→ 100 G SOUR CREAM (15% FAT CONTENT) (INSTEAD OF SOUR CREAM, BUTTER AND FLOUR, YOU CAN USE 15 READY-MADE TARTLETS)
→ 100 G BUTTER
→ 1.5 CUPS WHEAT FLOUR
→ 1 TABLESPOON GELATIN
→ 0.5 CUP FISH BROTH
Prepare a pastry dough from flour, butter and sour cream: sift the flour, fold it into a mound, then make a depression in the mound, where to put sour cream, salt, softened butter and replace the dough. From the resulting not very steep dough, roll a ball, cover with a napkin and let it lie for 20-30 minutes. Then roll out the dough and put it in greased tartlet molds. Bake 15 tartlets, remove them from the molds, and pour the fish jelly into the molds (see the recipes "Fish broth" and "Jelly based on fish broth"), prepared from 1 tablespoon of gelatin and 0.5 cups of fish broth. When the jelly is of the same consistency as a soft-boiled egg, put the pieces of crab and parsley on the bottom and finally freeze.
Before serving, mix the crabs with mayonnaise, put them in baked tartlets, put the fish jelly on top of the molds with the bottom up – you will get beautiful baskets of dough covered with a transparent cap. This snack must be kept in the cold.
