Crab Terrine: A Culinary Delight And Mystery Explained

Crab terrine is a delicious seafood dish that can be served as a starter or a light meal. It typically consists of crab meat, avocado, and a variety of other ingredients such as cream cheese, olive oil, and lemon juice, layered and chilled in a terrine mold. The dish is often served with a side of salad, bread, or crackers, and can be paired with a mustardy lemon dressing. Crab terrine is a great option for entertaining, as it can be made in advance and chilled until serving.

Crab and avocado terrine

Ingredients:

• 150 g or 5 oz crabmeat, crumbled and drained
• Juice of 1 lemon
• 1 small bunch of herbs (chervil, chives, dill, tarragon, etc.)
• 300 g or 1 1/4 cup ricotta
• 100 ml or 1/2 cup whipping cream
• 5 gelatine leaves or 4 teaspoons of Agar Agar
• Sweet paprika
• Espelette pepper
• Salt and freshly ground pepper

Method:

• Soak the gelatine leaves in cold water for 10 minutes to soften them.
• Line a terrine mould with cling film.
• Peel and pit 4 avocados. Mix 3 of the avocados with a little pepper and 3 tablespoons of lemon juice. Cut the fourth avocado into small cubes.
• Heat the whipping cream in a saucepan. Once heated, remove from the heat and add the drained gelatine leaves. Allow the gelatine to melt, then pour the mixture into a bowl with the ricotta, Espelette pepper, salt, and pepper. Whisk to combine.
• Beat the egg whites until stiff, then gently fold them into the ricotta mixture. Divide the mixture into 3 bowls.
• In the first bowl, add the crab meat and half of the chopped herbs. In the second bowl, add the avocado cream. Leave the third bowl empty.
• Layer the ingredients in the terrine mould in the following order: crab mousse, ricotta mousse, diced avocado and remaining herbs, and finally, a layer of avocado cream.
• Cover the terrine with plastic wrap and refrigerate for 8 hours.
• Before serving, unmould the terrine and sprinkle with paprika. Decorate with slices of avocado, a sprinkle of lemon, and fresh herb sprigs.

Variations:

While the above recipe features crab and avocado, you can also add other ingredients to create different variations. For example, smoked salmon is a popular addition, adding a savoury element to the dish. Additionally, you can include shrimp for extra texture and flavour.

Crab and shrimp terrine

A crab and shrimp terrine is a luxurious dish that brings together two types of shellfish. The recipe includes crab and shrimp meat, lemon, chervil or parsley, and mace. It is served chilled, as a light meal with a side salad and bread.

To make the crab and shrimp terrine, you will need two medium crabs, which should yield around 150g each of brown and white meat, and 70g of peeled brown shrimps. The recipe also calls for the zest and juice of a lemon, chervil or parsley, and powdered mace. It is important to line your cocottes or moulds with cling film, leaving enough overhang to cover the pots after filling.

Separate the brown and white crab meat and the shrimps into three small bowls. Make sure to check the crab meat for any shell fragments. Zest the lemon directly into the brown crab meat and season with black pepper. Add a squeeze of lemon juice to the white crab meat, along with the finely chopped chervil or parsley. Taste and adjust seasoning with a little salt if needed, but remember that the shrimps are quite salty.

Season the shrimps with mace, cayenne, and black pepper to taste. Now it's time to assemble the terrines. Put a layer of brown shrimps in the lined cocottes, dividing them equally. Add a layer of white crab meat on top, and finish with the brown meat. Fold the cling film over the top, pressing gently but firmly, and chill for at least four hours or overnight.

When you're ready to serve, remove the terrines from the fridge 20-30 minutes beforehand. Peel back the cling film and use it to carefully pull the terrines out of the pots. Upend them onto plates so that the shrimps are on top. Garnish with a few sprigs of chervil and serve with good bread and a side salad of rocket or lamb's lettuce.

For a twist on this recipe, you could try adding a tablespoon of mayonnaise to the brown crab meat or using different types of herbs and spices for seasoning.

Salmon and crab terrine

A salmon and crab terrine is a delicious dish that can be served as a starter or a summer lunch. It is a great choice for entertaining as it can be made well in advance and is easy to cook and prepare. The combination of salmon and crab creates a creamy, chilled terrine that is best served with a side of salad or pickles.

To make a salmon and crab terrine, you will need a terrine mold or a loaf tin lined with plastic wrap or cling film. The mold is lined with slices of smoked salmon, with some reserved for the topping. The filling is typically a mixture of cream cheese, crabmeat, and various seasonings such as lemon zest, hot sauce, and pepper. This mixture is then packed tightly into the mold, covered with the reserved salmon slices, and chilled for several hours.

The full recipe for a salmon and crab terrine involves a few more steps and ingredients. First, you will need to prepare a 20cm x 10cm loaf tin by lining it with cling film. Make sure to smooth out any wrinkles to ensure a neat finish on your terrine. Next, you will line the bottom and sides of the tin with slices of smoked salmon, slightly overlapping them to prevent any gaps. Again, leave some salmon slices for the topping.

For the filling, you will need to sauté watercress in olive oil for one minute, until it wilts. Then, squeeze out the excess water and chop the watercress finely. In a mixing bowl, combine reduced-fat cream cheese with the watercress, lemon zest, dill, and black pepper. In a separate bowl, mix another portion of the cream cheese with shredded crabmeat, chopped green onions, and lemon juice. You can also add a dash of hot sauce to this mixture for some extra spice.

Now it's time to assemble the terrine! Start by spreading half of the crab mixture into the prepared loaf tin, smoothing it out with a spatula. Then, add a layer of the watercress mixture, followed by the remaining crab mixture. Smooth out the top of the terrine and fold over the overhanging salmon slices to completely seal it. Cover with the excess cling film and weigh it down with a couple of tins. Chill the terrine in the fridge for at least five hours, or preferably overnight.

When you're ready to serve, simply slice the terrine and enjoy it with a side of watercress and lemon wedges. This dish is best paired with a glass of white wine.

No-cook prawn, smoked salmon, and crab terrine

A terrine is a delightful dish that can serve as a starter or a main course. It is typically cooked and prepared in advance, making it a practical choice for entertaining. Crab, prawn, and smoked salmon are all popular ingredients used in creating a delicious and elegant terrine. Here is a recipe for a no-cook prawn, smoked salmon, and crab terrine that is sure to impress.

Ingredients:

• 12 small cooked, peeled tiger prawns (about 75g)
• 400g smoked salmon
• 25g unsalted butter, softened
• 150ml double cream
• 1 tbsp brandy (optional)
• Worcester sauce
• Hot-pepper sauce (such as Tabasco)
• 175g dry white crabmeat
• 4 tbsp extra-virgin olive oil
• Juice of ½ lemon
• ¼ tsp clear honey (optional)
• 3 gelatin leaves
• Sunflower oil, for greasing
• 125g mixed salad leaves
• Small handful of fresh dill leaves
• 1 chive flower, broken up (optional)
• Crispbreads, crackers, or wholemeal bread

Method:

Firstly, grease a 10 x 20cm loaf tin with sunflower oil and line it with non-stick baking paper, leaving a bit of excess around the edges. Cut the prawns in half horizontally and lay them in neat rows, pink-side down, on the bottom of the tin, packing them tightly. Place the tin in the fridge to chill.

Next, blend the smoked salmon and softened butter in a food processor until smooth. In a separate bowl, pour just-boiled water over the gelatin leaves and stir until dissolved. Add the dissolved gelatin, double cream, and brandy (if using) to the food processor and blend well. Season the mixture with a few dashes of Worcester sauce, hot-pepper sauce, and black pepper, remembering that the salmon may already be salty.

Transfer the mixture to a bowl and stir in 75g of the crabmeat. Carefully spoon the mixture into the loaf tin, spreading it evenly without disturbing the prawns. Cover the tin and chill in the fridge for at least 6 hours, or preferably overnight, to allow the terrine to set firmly.

To serve, invert the loaf tin onto a serving platter to reveal the terrine. Scatter the remaining 25g of crabmeat over the top and garnish with fresh dill leaves and a chive flower, if desired. Cut a lemon into wedges and serve them alongside the terrine, along with the salad leaves, and crispbreads, crackers, or bread. For a neat presentation, dip a long, sharp knife in hot water and wipe it dry before each slice.

This no-cook prawn, smoked salmon, and crab terrine is a luxurious and elegant dish, perfect for a summer lunch or dinner party. The combination of creamy seafood and the mustardy lemon salad creates a delightful culinary experience.

Crab meat preparation

Crab meat is a key ingredient in crab terrines, and preparing it correctly is essential to the final dish's success. Here is a detailed guide on how to prepare crab meat for a terrine:

Firstly, select good-quality crab meat, either from fresh crabs or from a trusted supplier. The amount of crab meat required will depend on the recipe and the number of servings, but typically, a crab terrine recipe may call for around 100-250 grams of crab meat.

Once you have the desired amount of crab meat, it's important to check for any shell fragments. Carefully pick through the meat to ensure there are no shell pieces lurking, as these can be unpleasant to bite into when eating the terrine.

Some recipes may require you to separate the brown and white crab meat, as they are used differently in the dish. For example, in a crab and shrimp terrine, the brown crab meat is seasoned with lemon zest and pepper, while the white meat is combined with other ingredients such as herbs and spices.

Before incorporating the crab meat into the terrine, it's crucial to remove any excess water. Gently squeeze the crab meat to release any moisture, as this will help the terrine set firmly. This step is especially important if you are using pre-cooked crab meat, as it tends to retain more water.

Depending on the recipe, you may need to chop or shred the crab meat into smaller pieces. This can be done by hand or with a food processor, but be careful not to overprocess it, as you want the crab meat to retain some texture.

Finally, season the crab meat to taste. This could include adding ingredients like lemon juice, herbs (such as chervil, chives, dill, or parsley), spices (such as cayenne pepper or mace), or a dash of vinegar. The specific seasonings will depend on the other ingredients in your terrine and your personal preference.

By following these steps, you can ensure that your crab meat is properly prepared and ready to be used in your chosen crab terrine recipe.

Frequently asked questions