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This terrine makes an excellent hors d’oeuvre
during the holiday season.
Ingredients:
2 cups boiled shrimp, chopped
2 cups claw crabmeat
1 cup mayonnaise
½ cup sour cream
1 tbsp diced garlic
¼ cup chopped parsley
¼ cup diced red bell peppers
¼ cup diced yellow bell peppers
1 tbsp lemon juice
½ ounce sherry
1 tbsp Worcestershire sauce
Louisiana hot sauce to taste
salt to taste
2 packages unflavored gelatin dissolved in ¼ cup warm water
2 tbsps cracked black pepper
Method:
Pick through crabmeat to remove any shells. In a 2-quart mixing
bowl, blend all ingredients. Adjust salt and pepper if necessary,
and pour mixture into an oiled terrine mold. Cover and refrigerate
overnight. Remove from mold and garnish with French bread or garlic
croutons. To enhance presentation of terrine, you may wish to color
2 cups of mayonnaise—1 with red food coloring and 1 with green.
Using a pastry bag with a star tip, pipe colored mayonnaise around
base of terrine. Garnish top of terrine with a small amount of colored
mayonnaise and a fresh tomato rose.
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