Terrine of Crab Wrapped in Smoked Salmon

• 2 X 1.75 kg/4-4½ lb live crabs
• 4.5 litres/8

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