Crab And Zucchini Terrine Recipe
Summary
Ingredients
| Zucchini | 1 Pound, grated | |
| Butter | 3 Tablespoon | |
| All purpose flour | 3 Tablespoon | |
| Milk | 2 1/4 Cup (16 tbs) | |
| 1 chicken bouillon (stock) cube | ||
| Curry powder | 2 Tablespoon | |
| Salt | To Taste | |
| 1/2 lb crabmeat, thawed if frozen | ||
| Chives | 1 Bunch (100gm) | |
| Eggs | 3 | |
| Dijon Mustard | 2 Tablespoon | |
| Pepper | 1 | |
| Oil | 1 Cup (16 tbs) | |
| 2 tbsp tomato concentrate | ||
Directions
Put the zucchini (courgettes) in a casserole with 1/4 cup (3 tablespoons) of water, cover and microwave on HIGH for 5 minutes.
Pour the zucchini (courgettes) into a colander and leave to drain.
Put the butter into a bowl and melt in the microwave oven for 1 minute on HIGH.
Stir in the flour and the milk and microwave on HIGH for 3 minutes, stirring constantly, with a hand whisk.
If by the end of 3 minutes the mixture has not come to the boil, microwave for 1 minute more.
Whisk gently with a fork.
Crumble the chicken bouillon (stock) cube over the mixture.
Add the curry powder and salt to taste.
Stir well and leave to cool.
Break up the crabmeat with a fork.
Rinse the chives and snip with kitchen scissors.
Beat 2 of the eggs with a fork.
Butterthe base of a 1 quart (1.25 litre/13/4 pint) oval-shaped terrine.
Press the zucchini (courgettes) gently with a saucer to extract as much liquid as possible.
Stir the beaten eggs, zucchini (courgettes), crabmeat and chives into the curry sauce.
Cover the terrine and microwave on HIGH for 10 minutes, microwave for a further 5 minutes, uncovered.
Leave to cool at room temperature, then chill in the refrigerator for at least 3 hours.
For the sauce, separate the white and yolk of the third egg.
Mix the yolk with the mustard and add salt and pepper to taste.
Beat the oil into the mixture drop by drop to obtain a thick mayonnaise.
Add the tomato concentrate.
Slide the blade of a knife round the edge of the terrine to separate it from the sides of the dish, then turn out on to a plate and garnish with lamb's tails or other salad in season.
Whisk the egg white until it forms soft peaks and fold gently into the sauce.
Pour the zucchini (courgettes) into a colander and leave to drain.
Put the butter into a bowl and melt in the microwave oven for 1 minute on HIGH.
Stir in the flour and the milk and microwave on HIGH for 3 minutes, stirring constantly, with a hand whisk.
If by the end of 3 minutes the mixture has not come to the boil, microwave for 1 minute more.
Whisk gently with a fork.
Crumble the chicken bouillon (stock) cube over the mixture.
Add the curry powder and salt to taste.
Stir well and leave to cool.
Break up the crabmeat with a fork.
Rinse the chives and snip with kitchen scissors.
Beat 2 of the eggs with a fork.
Butterthe base of a 1 quart (1.25 litre/13/4 pint) oval-shaped terrine.
Press the zucchini (courgettes) gently with a saucer to extract as much liquid as possible.
Stir the beaten eggs, zucchini (courgettes), crabmeat and chives into the curry sauce.
Cover the terrine and microwave on HIGH for 10 minutes, microwave for a further 5 minutes, uncovered.
Leave to cool at room temperature, then chill in the refrigerator for at least 3 hours.
For the sauce, separate the white and yolk of the third egg.
Mix the yolk with the mustard and add salt and pepper to taste.
Beat the oil into the mixture drop by drop to obtain a thick mayonnaise.
Add the tomato concentrate.
Slide the blade of a knife round the edge of the terrine to separate it from the sides of the dish, then turn out on to a plate and garnish with lamb's tails or other salad in season.
Whisk the egg white until it forms soft peaks and fold gently into the sauce.
Chef
