Serves 8
300 min
Crab, Avocado & Potato Terrine
Recipe GLPR9f96f9977a3bc9
A stunning layered terrine featuring creamy Yukon gold potato mousse infused with warm spices, fresh lump crab, and silky avocado, finished with bright lime and cilantro notes. This Caribbean-inspired dish showcases elegant simplicity and is perfect as a refined main course or first course.
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Ingredients
1 1/2 pounds Yukon gold potatoes
Salt, to taste
3 tablespoons butter
1/2 cup half-and-half
1/4 teaspoon cayenne pepper
1 teaspoon turmeric
1/2 pound lump crabmeat
2 limes
2 green onions, white and pale green parts thinly sliced
1/4 cup fresh cilantro leaves and tender stems, finely chopped
2 Hass avocados
Directions
Peel and cut the Yukon gold potatoes into large chunks. Place in a pot of salted cold water and bring to a boil. Simmer for 12–15 minutes until very tender when pierced with a fork. Drain well in a colander.
While the potatoes are still warm, pass them through a ricer or food mill into a large mixing bowl. Add the butter and half-and-half, stirring gently until the mixture is smooth and creamy. Season with salt, cayenne pepper, and turmeric, stirring until the color is evenly distributed. Set aside to cool slightly.
Once the potato mixture has cooled to room temperature, gently fold in the lump crabmeat, being careful not to break up the pieces. Add the juice from 1 lime, the sliced green onions, and the chopped cilantro. Taste and adjust seasoning with salt and lime juice as needed.
Halve and pit the avocados. Carefully scoop the flesh into a separate bowl and lightly mash with a fork, keeping some texture. Season with salt and a squeeze of lime juice from the remaining lime.
Line a terrine mold or loaf pan (about 8 by 4 inches) with plastic wrap, leaving an overhang on all sides. Spread half of the potato-crab mixture evenly along the bottom. Layer the mashed avocado over it, then top with the remaining potato-crab mixture, pressing gently to create even layers.
Fold the plastic wrap overhang over the top to seal, and refrigerate for at least 2 hours, or up to overnight, until firm and the flavors have melded.
To serve, unfold the plastic wrap and invert the terrine onto a cutting board. Remove the plastic, then slice carefully with a sharp, wet knife, wiping the blade between cuts for clean presentation. Arrange slices on individual plates.
