Anonymous Fri Oct 07 11:36:52 2005

1/2 lb. crabmeat

1-1/2 tsp. parsley, chopped

1/2 egg white

2 oz. white breadcrumbs

1/2 tsp. lemon juice

salt and white pepper, to taste

1/2 lb. penne pasta, cooked al dente

3 tbsp. tomato, concassee, finely chopped

1 cup lobster stock with fennel

Fennel sprigs, as needed

Place crabmeat, parsley, egg white, breadcrumbs, lemon juice, salt and pepper in blender or food processor; process lightly to combine. Pipe mixture into pasta tubes. Place 1 layer of filled tubes in pate mold; top with layer of tomato concassee. Sprinkle with fennel. Repeat procedure to form 3 layers. Cover with stock; wrap tightly with plastic wrap. Cook in 160 degrees F water bath for about 15 minutes.