Fresh Asparagus and Roasted Tomato Crab Terrine

appetizer traditional recipe

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Simply delicious, perfect for the summer time. One of Nan’s favorite.

Details

Ingredients

• 20 Roma Tomatoes
• 1/4 Cup of Chopped Basil
• 1/4 Cup of Thyme
• 2 Tsp of chopped Garlic
• Salt & fresh ground Pepper
• 1 Lb of Fresh Pencil Aspargus, trimmed
• 1/2 Cup of Mayonnaise
• 2 Tsp of Dijon Mustard
• 1 Tsp of fresh Lemon Juice
• 1 Tsp of chopped Taragon leaves
• 1 Lb of Peekyoe Crab meat, picked for cartilage
• Olive Oil
• 1 Tsp of Fresh Parsley chopped

Method

Method - Setup

1. Pre-heat the oven at 400F
2. Cut the tomatoes in half, then - using a small spoon - remove the seeds
3. Season with olive oil, basil, thyme, garlicsalt and black pepper
4. Place on a parchment paper-lined baking sheet, seed-side down and roast for 25 minutes
5. Remove from oven and cool
6. Season the aspargus with olive oil, salt and pepper
7. Place on a parchment paper-lined baking sheet, roast until tender…for 15 minutes
8. Remove from the oven and cool
9. In a mixing bowl, combine mayonaise, mustard, lemon juice and tarragon. Season with salt and pepper; mix well
10. Fold the crab meat into the mayonaise mix.

Method - Assembly

1. Line a 12.5x4.5 rectangle porcelain terrine mold with plastic wrap allowing the plastic to hang over the edges by at least 2 inches
2. Line the bottom of the mold with half of the tomatoes
3. Add a layer with half of the asparagus
4. Spoon off half of the crab meat mixture and add a layer to the terrine. Use a spoon to push the meat in-between the veggies.
5. Repeat the process with the remaining ingredients
6. Cover the terrine tightly with the plastic wrap
7. Place some weights (1 lb) on top of the terrine
8. Refrigirate for at least 12 hours and at most 2 days
9. Remove from fridge. slice using an electric knife, remove wrap.

Note: You can drizzle each slice with extra virgin olive oil and season with salt and pepper. Garnish with parsley.

Quick View

Traditional
Serve	8
Preparation Time	30 mn + 12 h
Cooking Time	40 mn
Temperature
Authors	Pascal Crausaz Emeril Lagasse
Special