Crab & Avocado Terrine Recipe
Pico de Gallo, Crème Fraiche
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Ingredients
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Terrine Ingredients
Method
Preparation Steps
- 1
Prepare the Gelatin
Soak the gelatin sheets in cold water for about 5 minutes until soft. Squeeze out excess water and set aside.
- 2
Blend Avocado Mixture
In a blender, combine the ripe avocados, lemon juice, cream cheese, salt, and black pepper. Blend until smooth and creamy.
- 3
Prepare the Crab Mixture
In a mixing bowl, gently fold the lump crab meat into the avocado mixture until well combined, being careful not to break up the crab too much.
- 4
Incorporate Gelatin
Melt the soaked gelatin in a small saucepan over low heat, stirring constantly. Once melted, gradually add it to the crab and avocado mixture, stirring gently to combine.
- 5
Set the Terrine
Pour the mixture into a terrine mold or a loaf pan lined with plastic wrap. Smooth the top and cover with plastic wrap. Refrigerate for at least 4 hours or until set.
- 6
Serve
Once set, carefully unmold the terrine onto a serving platter. Slice and serve chilled with pico de gallo and a dollop of crème fraiche.