This products for making pate.

Crush in a mortar fennel seeds, lemon zest and finely chopped a piece of chili pepper (if you like spicy pate, chili pepper, add more).

Got this lot.

Further, there are two options. First, take a blender, put in a bowl the crab meat, softened butter, ground from the mortar, all spice, salt and bring to uniformity with it (blender) through. Second, to shift into a big bowl of the mixture from the mortar, the butter, a third of the crab meat and pestle or end of rolling pin to grind the mass until it softens. Then add the remaining crab meat (finely chopped), and nutmeg. In this case, the paste will look more natural.

I chose the first, more simplified, version. The result here is a pate. Definitely try the pate, adjust to your taste the amount of salt and pepper. It turns out that chefs are taught to slightly overdo and perebarschivat food served cold (pâtés and terrines), otherwise they will seem fresh.

Next, spread out the paste by forms, to smooth the surface.

Melt the butter, finely chop the parsley.

Pour the pate in the forms of butter, sprinkle with parsley (you can fennel) and send in the refrigerator for at least an hour. Butter, frozen, will turn into "cover" and "seal" the pie, allowing to enjoy them for about a week. Although, it is unlikely he will live in your fridge for so long.

Suggest to cook easy and delicious!