Spider Crab and Avocado Terrine

Preparation info
  • Serves

    4 to 6

    as a starter
    • Difficulty


Appears in

By Keith Floyd

Published 1988

  • About

Spider crabs make the best terrine, but ordinary crabs make a very pleasant one too.


  • 1 × 1 lb (500 g) spider crab
  • 4 fl oz (125


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