Charlotte d'Asperges au Crabe (Crab and Asparagus Terrine)

Crab and Asparagus Terrine (Charlotte d'Asperges au Crabe)

Crab and Asparagus Terrine (Charlotte d'Asperges au Crabe)

Cooked, chopped shrimp or scallops can be substituted for crab in this asparagus-adorned terrine.Ingalls Photography

Cooked, chopped shrimp or scallops can be substituted for crab in this asparagus-adorned terrine.

Charlotte d'Asperges au Crabe (Crab and Asparagus Terrine)
Cooked, chopped shrimp or scallops can be substituted for crab in this asparagus-adorned terrine.
Yield: serves 10-12

Ingredients

  • Kosher salt and freshly ground black pepper, to taste
  • 12 lb. pencil asparagus, trimmed and cut into 1″ pieces
  • 12 cup homemade fish stock or store-bought, chilled
  • 1 tbsp. powdered gelatin
  • 4 oz. goat cheese, softened
  • 2 cups small curd cottage cheese, drained overnight
  • 2 tbsp. minced parsley
  • 1 tbsp. minced chives
  • 1 tbsp. minced dill
  • 1 small red bell pepper, roasted, peeled, seeded, and minced
  • 10 oz. cooked snow crabmeat, finely shredded
  • Sliced tomato, for garnish (optional)

Instructions

  1. Bring a 4–qt. saucepan of salted water to a boil; cook asparagus until tender, 1–2 minutes. Transfer to a bowl of ice water until cold; drain. Line a 10″ cake pan with plastic wrap, leaving 4″ hanging over edges; set aside.
  2. Place half the stock in a large bowl; sprinkle in gelatin and let sit 10 minutes. Bring remaining stock to a simmer in a 1-qt. saucepan; whisk into gelatin mixture. Stir in cheeses, parsley, chives, dill, bell pepper, salt, and pepper; fold in crab. Spoon mixture into prepared pan; fold edges of plastic wrap over top and chill until firm, at least 1 hour. To serve, unmold onto a serving platter and discard plastic wrap; arrange asparagus over top and sides and garnish with sliced tomato, if you like.