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Spider Crab and Avocado Terrine
- Serves
4 to 6
as a starter - Difficulty
Medium
By Keith Floyd
Published 1988
Spider crabs make the best terrine, but ordinary crabs make a very pleasant one too.
Ingredients
1 × 1 lb 500 g 4 fl oz 125
Method
First pick the meat out of the crab, reserving all the pieces of shell.
To make the reduction, melt the butter in a pan and cook the carrot, onion and celery in it until beginning to colour. Add the crab shells, tomato, tomato purée and white wine and stir over a high heat for 2 or 3 minutes. Add the water, bring to the boil and simmer for 40 minutes. Strain through a sieve into a secon
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