Jellied crab ring
6 servings
60 minutes
The recipe is taken from the book "Seafood. Very simple.
1
Rinse the crabs with cold water in a sieve and let the water drain.
- Crabs: 400 g
2
Sprinkle them with lemon juice.
- Lemon juice: 1 tablespoon
3
Separate the cauliflower into individual florets and steam without adding salt (to preserve the white color of the cauliflower) in a covered pot for 20-25 minutes.
- Cauliflower: 1 piece
4
Then strain it, dip it in ice water, let the water drain, dry the cabbage on a kitchen towel, and cool it down.
5
Bring 1 cup of water with salt (¼ tsp) to a boil.
6
Put fresh-frozen peas and carrots in water and cook them covered on low heat for 8 minutes.
- Carrot: 300 g
- Canned corn: 300 g
7
Strain through a sieve, rinse with cold water, and cool down.
8
Let the juice drain from the corn kernels and asparagus tips.
- Asparagus: 200 g
9
Prepare jelly.
10
Soak the gelatin in cold water for 10 minutes.
- Gelatin in plates: 16 pieces
11
Heat the meat broth and dissolve the squeezed gelatin in it.
- Meat broth: 0.5 l
12
Pour white wine into the broth, add salt, ground white pepper, sugar, and cayenne pepper.
- White wine: 0.5 l
- Ground white pepper: pinch
- Cayenne pepper: pinch
- Sugar: pinch
- Salt: pinch
13
Season the liquid with lemon juice, add more salt if needed, and cool it down.
- Lemon juice: 1 tablespoon
14
Rinse the ring-shaped mold with cold water.
15
Fill it with a liquid that is starting to solidify up to 2 cm.
16
Put in the refrigerator.
17
Layer crabs and vegetables on the jelly in several stages, pouring jelly liquid over each layer and placing it in the refrigerator to set.
18
Pour the remaining jelly over the last layer and place it in the cold for a few hours.
19
Before serving, line the dish with washed and dried salad leaves.
20
Quickly dip the mold in hot water and invert the jelly onto the salad leaves.
21
Serve rustic black bread and spicy sauce as a side dish to the aspic.