Description
A delicate and flavorful seafood terrine, featuring finely minced crab, aromatic herbs, and silky eggs, layered beautifully for a visually stunning and delicious dish. Perfect for elegant appetizers or a gourmet dining experience.
Ingredients
Units
Scale
For the Terrine:
- 1 lb fresh crab meat, finely minced
- 4 eggs
- 1/2 cup heavy cream
- 1/4 cup finely chopped shallots
- 1/2 cup cooked wild rice (optional for texture)
- 1 tbsp Dijon mustard
- 1 tsp lemon zest
- 1 tbsp chopped fresh parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Topping:
- 2 eggs, hard-boiled and sliced
- 1 tbsp fresh cilantro leaves
- 1 tbsp olive oil (for brushing)
Instructions
-
Preheat & Prepare the Pan:
- Preheat oven to 325°F (165°C).
- Grease a loaf pan and line it with parchment paper.
-
Make the Crab Mixture:
- In a large bowl, mix together minced crab, eggs, heavy cream, shallots, mustard, lemon zest, parsley, salt, and black pepper.
- If using wild rice, gently fold it in for added texture.
-
Assemble the Terrine:
- Pour half of the crab mixture into the prepared pan.
- Layer with hard-boiled egg slices, then add the remaining crab mixture on top.
-
Bake Using a Bain-Marie:
- Cover the pan with foil.
- Place it in a larger baking dish filled with hot water (bain-marie method).
- Bake for 45-50 minutes, or until set and firm to the touch.
-
Cool & Serve:
- Let the terrine cool completely, then refrigerate for at least 2 hours before slicing.
- Brush the top with olive oil, garnish with fresh cilantro, and serve chilled or at room temperature.
Notes
- For an extra gourmet touch, serve with a light citrus aioli or a mustard-dill sauce.
- Best paired with crusty bread, crackers, or a simple green salad.
- Refrigerate for up to 3 days, making it a great make-ahead dish for entertaining.
- Prep Time: 20 minutes
- chill time: 2 hours
- Cook Time: 50 minutes
- Category: Appetizer, Seafood
- Method: Baking, Bain-Marie
- Cuisine: French, Gourmet
