France
Easter recipe - Panier de tomates au crabe et crevettes
Ingredients:
•Preparation:
30 minutes
• no
cooking
•You'll
need 4 nice round tomatoes (I took vine tomatoes)
•3
hard-boiled eggs
•1 can
of crab crumb (120 gr)
•1 can
of small pink prawns of 100 gr, drained (or fresh ones, I prefer)
•4
tablespoons of mayonnaise if possible "homemade »
•a
little fresh parsley
•chopped
chives
•Salt
and pepper from the mill.
Recipe:
- Using a sharp knife, cut the tomatoes starting by forming the handle of your basket, then remove the two quarters to the right and left of the handle.
- Scoop out the pulp of the tomato using a spoon and a knife (be careful not to tear the tomato and pierce it)
- In a salad bowl, mix the crab crumbs (drain well) and the well-drained prawns too (except of course if you took fresh ones) with the mayonnaise, parsley and finely chopped chives, salt and pepper.
- Mix everything well
- Fill your small baskets copiously with this mixture and make a small decoration on the top with the hard-boiled eggs
- take a little yolk to sprinkle your tomatoes.
- Present on a nice dish
- Enjoy your meal !
The Easter bells
One of the main French Easter traditions are the Easter bells. On Maundy Thursday, the Thursday before Easter, church bells across France are silenced to mourn the death of Christ and they remain silent until Easter Sunday. According to legend, the bells would fly to Rome to be blessed by the Pope.
Easter chocolate
Chocolate is also a popular French Easter tradition. Decorated chocolate eggs, chocolate bunnies and chocolate bells are common gifts to give children (and adults) at Easter.
Easter egg hunts
Easter egg hunts are also popular in France. Some towns and villages organise Easter egg hunts in the local park and you can find details from the local mairie.
Easter meal
It is a French tradition to have a family meal at Easter. The French traditionally cook a large Easter meal with a leg of lamb, and set a lively table to honor the coming of spring time. Easter meal includes lamb as the main course which is a symbol of spring and new life. Usually, dessert is chocolate-based and, as with all good French meals, there is a cheeseboard.