Terrine of Crab Wrapped in Smoked Salmon


Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About


  • 2 X 1.75 kg/4-4½ lb live crabs
  • 4.5 litres/8 pints court bouillon
  • 2 tomatoes
  • Dash of Worcester sauce
  • Salt and freshly ground white pepper
  • 15 g/½ oz chives, finely chopped
  • juice of ½ lemon
  • 27 leaves gelatine
  • 350 g/12 oz smoked salmon, thinly sliced
  • 1.7 litres/3 pints crab consommé


    Bring the court bouillon to the boil, plunge in the crabs and cook for 12-15 minutes. Allow the crabs to go cold in the court bouillon. When cold, shell the crabs keeping the brown and white meat separate. Save the shells and use for the consommé. Liquidize the brown meat until it is smooth. Blanch, skin and deseed the tomatoes, and cut into small dice. Stir into the brown meat and season with a dash of Worcester sauce and salt and pepper. Add the chives to the white meat along with the lemon juice and season with salt and pepper. Soak 5 leaves and 4 leaves of the gelatine separately in a little cold water. When soft, remove from the water and melt separately in a saucepan over a very gentle heat. Add the 5 leaves to the brown meat and the 4 leaves to the white meat, mixing in thoroughly and quickly before the jelly has a chance to set.

    Line a 28 cm/11 inch terrine mould with the slices of smoked salmon, leaving enough overlapping the edges to fold over and finish off the terrine. Divide the white meat into 3 equal amounts and the brown into 2. Layer the crab into the terrine, starting with a layer of white meat, alternating with the brown meat and finishing with a layer of white. Allow each layer to set for 10 minutes in the refrigerator – this will make it easier to get the layers even. Finally, carefully fold over the smoked salmon to form a lid. Leave in the refrigerator for at least 1 hour before serving. The terrine will keep perfectly well in the refrigerator for up to 4 days.