Crab and Shrimp Tian Recipe at MyDish

Crab and Shrimp Tian

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Method

  • Pick well through the crab then place meat into a mixing bowl. Take the lemon and lime and zest the skin with a grater (we use the small micro-plane graters now they are so good), when you’ve done that cut open the lemon and lime and squeeze the juice from both into the bowl.
  • Fold in the mayonnaise then add sea salt, cayenne pepper, and cracked pepper until seasoned to your taste, chop the chervil and add to the mix.
  • Now the fun part, take a 4 small ramekins or small coffee cups about 4cm in diameter and line them with cling film leaving some cling film hanging over the edge of the ramekin/cup.
  • Then divide the shrimp into 4 and add to the base of each ramekin try to arrange them to look pretty as they are going to at the top when you turn the tian out, then add the crab mix, and press down until compact.
  • Cling film each one individually and leave in the fridge for 12 hours or overnight.
  • When the tian is ready simply turn the cup upside down and give a slight tug to the cling film then the tian should fall out. Remove all the cling film and top with a small quenelle of the caviar serve on a cold plate with some mixed leaf salad, I also like to serve a little extra mayonnaise with this dish and some Melba toast.
  • Serve and Enjoy!

    • Tips

    • A 50g jar of Onuga retails at around £3.95 per jar, a fraction of the price of Sevruga Caviar and is available at Tesco’s and Sainsbury’s.

      What is a Tian?
      Well known in modern cuisine as a prepared dish with layered ingredients, the tian can be thought of as a dish with a certain assembly of components. From this viewpoint, a tian can be a hot or a cold dish.
      Tians may be composed of all sorts of ingredients, a straightforward vegetable tian allows various types of vegetables to be arranged in layers, with each following layer complimenting the taste of the preceding layer. One superb example of a cold vegetable tian would be the trendy seven layered salad. Begin with a layer of lettuce on the bottom and then building up to a final dressing topping with bacon bits, the seven layer salad presents both a visual impact as well as being yummy.
      Tians also can be made up from layers of foodstuff that are baked or cooked in some way. For instance, a dessert tian could be put together with consecutive layers of cake, fruit, whipped cream, and a topping of some sort of topping, for example chocolate slivers or shaved almonds.
      Most of us though think of tian’s as being made up of fish and shellfish although there is no rule to say you can’t include meat in a tian as well.
      Simply cook the meat thoroughly before adding to the dish such as, crumbled hamburger makes an ideal ingredient for a tian that includes potatoes and green beans that are coated with a sauce. Bite sized pieces of chicken or turkey could also be used to create a tian.

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    Ingredients

    • 200 grams white crab meat. picked over
    • 250 grams rough brown shrimp, or the little shelled pink shrimp
    • 1 lemon
    • 1 lime
    • ½ bunch chervil
    • 2 tablespoons mayonnaise
    • 1 pinch Cayenne Pepper (optional)
    • 4 heaped teaspoons Sevruga caviar or you can use either Onuga or Avruga

    By Views 422  Added Tue Jan 10 2012


    For an impressive seafood starter try this sumptuous, crab and shrimp tian, ideally made with fresh-picked crab and the freshest of small pink shrimps

     

    This recipe became a firm favourite in Palm Springs although the tiny shrimp we used was called shrimp meat and the crab meat we used came from Stone Crab Claws. Read More

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