Clear tomato jelly with crab

Preparation info
  • Serves


    • Difficulty


Appears in
Fish etc.: the ultimate book for seafood lovers

By Mark Hix

Published 2004

  • About

This perfect light, summery starter may look as if it was quite complicated to make when it arrives at the table, but there is no real skill involved, save using the best and freshest of ingredients. You do, however, have to start the preparation the day before.


  • 2 small garlic cloves
  • 1.5 kg ripe tomatoes, halved
  • 2 large shallots, roughly chop


  1. The day before you want to serve: blanch the garlic cloves in boiling water for 2 minutes. Drain.
  2. Coarsely blend the tomatoes, shallots, blanched garlic and basil in a food processor with some salt and freshly ground black pepper, and 250ml of the tomato juice.
  3. Line a colander set over a large bowl with a double thickness of muslin, then with a clean tea