PARTY SEAFOOD TERRINE
This terrine makes an excellent hors doeuvre during the holiday season, especially in Chistmas because its presentation is wonderful. Enjoy it.
Provided by pink cook
Categories < 60 Mins
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 16
Steps:
- Pick through crabmeat to remove any shells.
- In a 2-quart mixing bowl, blend all ingredients. Adjust salt and pepper if necessary, and pour mixture into an oiled terrine mold. Cover and refrigerate overnight.
- Remove from mold and garnish with French bread or garlic croutons.
- NOTE: to enhance presentation of terrine, you may wish to color 2 cups of mayonnaise: 1 with red food coloring and 1 with green.
- Using a pastry bag with a star tip, pipe colored mayonnaise around base of terrine.
- Garnish top of terrine with a small amount of colored mayonnaise and a fresh tomato rose. Looks beautiful in Christmas.
Nutrition Facts : Calories 106.2, Fat 7.6, SaturatedFat 1.6, Cholesterol 8.4, Sodium 368.1, Carbohydrate 7.3, Fiber 0.4, Sugar 1.7, Protein 1.8
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