Michel CHAPOUTIER

La recette de Marius

Cold crab meat timbale

Cold crab meat timbale

Preparation: 25 minutes
+ 2 hours refrigerate

Cooking time: 10 minutes

Serves 6

1 / 2 liter fish stock
3 leaves of gelatine
10cl single cream
1 can of crab meat
1 bunch mixed herbs (parsley, chives, tarragon, mint)
zest of lime
salt, pepper 


Wash, dry and chop the herbs. Drain crab meat.

Soak the gelatine in a bowl of cold water until soft. Heat the fish stock. Add the gelatine drained and whisk until dissolved. Set aside to cool.

Mix crab and 45cl of fish stock. Add herbs and season with salt and pepper.

Pour the mixture into small glasses or mini terrines. Refrigerate for 2 hours until thick.

Whip the single and salt and pepper. Add the lime zest and 5cl fish stock, fold gently. Top on each terrine with a large spoon of whipped cream, keep in refrigerator until serving. 

To pair with white Marius.


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