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Ring Mold Of Crab With Cucumber Recipe
|Cucumbers||2 Large, peeled and grated|
|Fresh orange juice||4 Tablespoon|
|Fresh lemon juice||1⁄2 Cup (8 tbs)|
|Gelatin||1 1⁄2 Tablespoon (Gelatin)|
|Chicken bouillon cube||1 (Chicken Stock Cube)|
|Tabasco sauce||1 Dash|
|Frozen crabmeat||7 Ounce|
|Chopped tarragon||2 Tablespoon|
|Chopped chives||2 Tablespoon|
|Shelled shrimp||5 Ounce (Shelled Prawns)|
|Horseradish mustard||1 1⁄2 Teaspoon|
|Natural yogurt||125 Gram (1 Pot)|
|Sour cream||3 Tablespoon (CrÃ¨me Fraiche)|
|Chopped fresh dill||2 Tablespoon|
|Shrimp in shells||6 (Prawns)|
Serving size: Complete recipe
Calories 1115 Calories from Fat 193
% Daily Value*
Total Fat 22 g33.8%
Saturated Fat 9.8 g48.9%
Trans Fat 0 g
Cholesterol 455.7 mg
Sodium 2112.2 mg88%
Total Carbohydrates 86 g28.5%
Dietary Fiber 7.2 g29%
Sugars 28.2 g
Protein 128 g255.9%
Vitamin A 146.7% Vitamin C 253.9%
Calcium 92.1% Iron 121.2%
*Based on a 2000 Calorie diet
Put the orange juice, half the lemon juice, and the cognac into a small bowl.
Sprinkle the gelatin (gelatine) over and leave to swell.
Pour 1 1/4 cups (300 ml/ 1/2 pint) of water into a bowl and microwave on HIGH for 3 minutes.
Crumble the bouillon (stock) cube into the water and stir.
Add a dash of Tabasco sauce.
Put the small bowl containing the gelatin (gelatine) into the oven and microwave on MEDIUM LOW for 1 minute.
Stir and then pour into the bowl containing the bouillon (stock), stirring constantly.
Leave to cool.
Put the crabmeat, still frozen, on to a plate.
Defrost in the microwave oven for 2 minutes on HIGH.
Leave to stand at room temperature for a further 10 minutes until completely defrosted.
Peel the shallots, cut into pieces and crush in a garlic press.
Put the shallots in a bowl with the tarragon and chives.
Squeeze the cucumber to extract as much liquid as possible and stir into the mixture.
Break up the crabmeat with a fork and stir into the mixture.
Stir well and gradually add the cold bouillon (stock).
Pour the mixture into a ring mold (mould) and chill in a refrigerator for 12 hours.
Puree the shelled shrimp (prawns) and mix with the mustard, the remaining lemon juice, yogurt, sour cream (creme fraiche), dill, salt and pepper.
Puree once more.
Plunge the ring mold (mould) into hot water for a few seconds, then turn out on to a dish.
Pour half the sauce into the center and arrange the unshelled shrimp (prawns) decoratively round it.