Aperitif and tapas

Crab and tomato tartare verrines


Easy and quick to prepare, these crab and tomato tartare verrines are a bowl of freshness and flavor.

Ingredients for 4 persons :

For the crab verrines:

  • ½ lime
  • 1 avocado
  • 100 g of crab meat
  • 1 pinch of paprika
  • 1 tbsp. Worcestershire sauce
  • a few drops of Tabasco®

For the tomato tartare:

  • 2 tomatoes
  • 1 shallot
  • 4 tbsp. tablespoons of olive oil
  • 2 tbsp. tablespoon of balsamic vinegar
  • 2 sprigs of chives
  • salt, freshly ground pepper

Crab and tomato tartare verrines

For the crab verrines:

> Take the zest and juice from the lime half. Reserve.

> Peel the avocado and cut it into small cubes. Place them in a salad bowl and crumble the crab meat.

Mix thoroughly and season with paprika, English sauce and Tabasco®.

> Add the juice of half a lime so that the avocado does not darken while preparing the tomato tartare.

> Reserve in the fridge.

For the tomato tartare:

> Peel the tomatoes, remove the seeds and cut them into small cubes.

> Peel and finely chop the shallot.

> Season with olive oil, balsamic vinegar, salt and pepper.

> Arrange the verrines: arrange the crab and avocado mixture then cover with the seasoned tomato tartare. Garnish with chopped chives and lime zest.

Chef's B.A.BA

To peel the tomatoes:

prepare a salad bowl filled with ice water;
- boil a pot of water;
- make a cross-shaped incision on the skin of the tomatoes using a knife;
- immerse them for a few seconds in boiling water;
- remove them from the simmering water using a colander and immediately immerse them in ice water;
- you just need to pull lightly on the skin so that it comes off without damaging the pulp.

The crab verrines are fresh and delicious! This crustacean mixes readily with the sweet flavors of fruits (grapefruit, kiwi, raspberry, mango, litchi…) Or honey, but also those of shrimps, cream cheese, mint, coriander, cashew nuts…

Recipe: A. Beauvais, Photo: F. Hamel

Video: Crab Timbale and Reserva SB (October 2020).