Crabe cake

Ingredients for 6 people
Preparation time: 10 mn
Cooking time: 40 mn
Special material: cake mould (26x 10 cm)

350 g cooked crab meat (with 750 g of pliers)
2 tablespoons brandy
1 or 2 shallots (40 g)
4 eggs
15 cl of liquid cream
½ tablespoon tomato concentrate
1 teaspoon shaved fine salt
Terrine butter or baking paper

Marinate the crab meat in the cognac while preparing the rest of the terrine
Heat oven to 180° (th. 6)
Peel and chop the shallots
Beat the whole eggs until they blanch and swell, add the shallot hash, cream, tomato concentrate, salt and then crab meat with the cognac of the marinade
Generously butter the pan or line it with baking paper, pour the mixture in it and bake in a double boiler for 40 minutes (cover with aluminum foil if the top colors too much)
Remove from the oven and let stand for a few minutes before unmoulding to serve the hot terrine or let cool completely before refrigerating to serve cold.

Served hot, this terrine is sufficient on its own and does not need any sauce to accompany it. Served cold, it will be very nice with a chive Chantilly (just add fine salt to a very cold whole cream mounted in Chantilly and incorporate chopped chives).


Françoise Barbin-Lecrevisse
(recipe from the book «Charentes Gourmandes», éditions Sud-Ouest)