Jellied Crab Ring
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
13
🍽️ Servings
6
Description
Recipe taken from the book 'Seafood. Very Simple'.
Ingredients
- Blue Crabs - 14.1 oz
- Cauliflower - 1 head
- Carrot - 10.6 oz
- Canned Corn - 10.6 oz
- Asparagus - 7.1 oz
- Meyer Lemon Juice - 1 tablespoon
- Gelatin - 16 pieces
- Chicken Broth - 17 fl oz
- Apple Wine - 17 fl oz
- White Pepper (whole) - a pinch
- Cayenne Pepper - a pinch
- Sugar - a pinch
- Salt - a pinch
Step by Step guide
Step 1
Rinse the crabs with cold water in a colander and let the water drain.
Step 2
Sprinkle them with lemon juice.
Step 3
Divide the cauliflower into separate florets and steam without adding salt (to preserve the white color of the cauliflower) in a covered pot for 20–25 minutes.
Step 4
Then drain in a colander, dip it in ice water, let the water drain, dry the cauliflower on a kitchen towel, and cool it down.
Step 5
Bring 1 cup of water with salt (¼ teaspoon) to a boil.
Step 6
Add the frozen peas and carrots to the water and cook them covered over low heat for 8 minutes.
Step 7
Drain in a colander, rinse with ice water, and cool down.
Step 8
Let the juice drain from the corn kernels and tips of the asparagus.
Step 9
Prepare the jelly.
Step 10
Soak the gelatin in cold water for 10 minutes.
Step 11
Heat the meat broth and dissolve the squeezed gelatin in it.
Step 12
Pour the white wine into the broth, add salt, ground white pepper, sugar, and cayenne pepper.
Step 13
Season the liquid with lemon juice, adjust salt if necessary, and cool it down.
Step 14
Rinse the ring mold with cold water.
Step 15
Fill it with 2 cm of the starting jelly liquid.
Step 16
Place it in the refrigerator.
Step 17
Layer the crabs and vegetables on the jelly in several stages, pouring jelly liquid over each layer and placing it in the refrigerator to set.
Step 18
Pour the remaining jelly over the last layer and refrigerate for several hours.
Step 19
Before serving, decorate the dish with washed and dried salad leaves.
Step 20
Quickly dip the mold in hot water and invert the jellied dish onto the salad leaves.
Step 21
Serve rustic black bread and hot sauce as a side with the jellied dish.
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