{"id":673,"date":"2010-10-01T16:10:40","date_gmt":"2010-10-01T14:10:40","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=673"},"modified":"2019-10-19T15:40:05","modified_gmt":"2019-10-19T13:40:05","slug":"crabe-sur-creme-dasperges","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/crabe-sur-creme-dasperges\/","title":{"rendered":"Crabe sur cr\u00e8me d&rsquo;asperges"},"content":{"rendered":"<p class=\"paragraph_style_1\">Entr\u00e9e ou mise en bouche pour 8 personnes<\/p>\n<p class=\"paragraph_style_2\">Ingr\u00e9dients :<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">600g d\u2019asperges vertes (fra\u00eeches ou surgel\u00e9es)<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">3 oeufs<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">80g de cr\u00e8me \u00e9paisse<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">sel, poivre, piment<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">1 bo\u00eete de crabe<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">Jus de citron<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">20cl de cr\u00e8me fouett\u00e9e<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">ciboulette<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_3\"><span class=\"style_1\">Pr\u00e9paration :<\/span><\/p>\n<p class=\"paragraph_style_1\">Faire cuire les asperges dans de l\u2019eau bouillante sal\u00e9e. Egoutter. Laisser en attente sur du papier absorbant. Garder 8 pointes d\u2019asperges pour la d\u00e9coration, mixer le reste apr\u00e8s les avoir coup\u00e9 en petits morceaux (\u00e0 cause des fibres). Passer au chinois.<\/p>\n<p class=\"paragraph_style_1\">On doit r\u00e9cup\u00e9rer 400g de pur\u00e9e, y ajouter les \u0153ufs, la cr\u00e8me, le sel et le poivre. Verser dans des coupes, verres ou tasses. Recouvrir avec de l\u2019alu. Cuire dans un four pr\u00e9chauff\u00e9 \u00e0 120\u00b0 (th 4) en surveillant la cuisson avec la pointe d\u2019un couteau.<\/p>\n<p class=\"paragraph_style_1\">Garder en attente, cette cr\u00e8me se sert ti\u00e8de et peut se faire la veille, r\u00e9chauffer doucement au bain-marie en temps voulu.<\/p>\n<p class=\"paragraph_style_1\">Pendant la cuisson, \u00e9goutter le crabe sur du papier absorbant. Au dernier moment, l\u2019assaisonner avec le sel, le poivre, une pointe de piment et quelques gouttes de jus de citron.<\/p>\n<p class=\"paragraph_style_1\">Fouetter la cr\u00e8me fouett\u00e9e, y ajouter du sel, du poivre et de la ciboulette.<\/p>\n<p class=\"paragraph_style_1\">Au moment de servir, recouvrir la cr\u00e8me d\u2019asperges avec le crabe, puis une cuill\u00e8re de cr\u00e8me fouett\u00e9e et d\u00e9corer avec la pointe d\u2019asperges.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Entr\u00e9e ou mise en bouche pour 8 personnes Ingr\u00e9dients : 600g d\u2019asperges vertes (fra\u00eeches ou surgel\u00e9es) 3 oeufs 80g de cr\u00e8me \u00e9paisse sel, poivre, piment 1 bo\u00eete de crabe Jus&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/crabe-sur-creme-dasperges\/\">[Continuer la lecture]<\/a><\/p>\n","protected":false},"author":1,"featured_media":844,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"class_list":["post-673","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-et-aussi"],"_links":{"self":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/673","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/comments?post=673"}],"version-history":[{"count":2,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/673\/revisions"}],"predecessor-version":[{"id":1496,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/673\/revisions\/1496"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media\/844"}],"wp:attachment":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media?parent=673"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=673"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=673"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}