Soft-set crab jellies

Soft-set crab jellies


1 person made this

About this recipe: This meal requires a bit of attention, but the outcome is a great tasting crab dish of jelled crab with an aquavit coulis.

seafoodandeatit Cornwall, England, UK

Serves: 4 

  • 2 packs each Seafood & Eat It® White and Brown Crab
  • 2 lemons, juiced
  • 2 teaspoons mild paprika
  • salt to taste
  • 100ml fish stock, cooled
  • 1 (7g) sachet gelatin granules
  • 200ml mayonnaise
  • small handful fresh dill
  • 4 tablespoons mayonnaise
  • 2 tablespoons aquavit
  • 2 pinches paprika

Prep:30min  ›  Extra time:2hr chilling  ›  Ready in:2hr30min 

  1. Put the crab meat in large bowl, add half the lemon juice, paprika and some salt.
  2. Pour the remaining juice and 6 tablespoons of fish stock into a measuring jug.
  3. Stir in the gelatin and leave to swell for 5 to -10 minutes, then heat as gelatin packet instructions require.
  4. In a separate bowl, whisk together the 200ml mayonnaise, the rest of the stock and half the dill.
  5. Stir the crab and gelatin mixtures into the mayonnaise mixture.
  6. Sprinkle the remaining dill into the bottom of four 100ml individual moulds and spoon over equal amounts of the new mixture.
  7. Chill for 2 to 3 hours.
  8. The last three ingredients make the coulis: whisk together the 4 tablespoons mayonnaise, aquavit and 2 pinches paprika with tablespoons of boiling water.
  9. To serve, turn out the crab jellies, drizzle a little coulis around the outside and garnish each plate with some reserved dill.

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