Crab and Shrimp Terrine with Curry
Crab and shrimp provide complete protein, iodine, and vitamin B12, while cream and eggs give the terrine a firm, satisfying texture. Baking in a water bath and chilling make it easy to slice while keeping its delicate seafood flavor.
Preheat the oven to 170 °C.
Peel and finely chop shrimp (400 g), drain the crab meat (250 g), and finely chop onion (60 g).
Sauté the onion in olive oil (55 g) for 3 minutes. Add the crab meat, shrimp, curry (3 g), paprika (1 g), and table salt (3 g), then cook over high heat for 4–5 minutes, stirring constantly. Remove from the heat and cool.
Whisk eggs (150 g) with black pepper (1 g) and the remaining salt, add cream 35% fat (300 g), and mix.
Grease the mould with the remaining olive oil. and line it with parchment. Transfer the crab and shrimp mixture to the mould and pour the egg mixture over it.
Place the mould in a roasting pan filled with hot water and bake for 45 minutes; a knife inserted into the center should come out dry.
Cool the terrine and refrigerate for at least 3 hours, then slice it.
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