Peekytoe Crab, Fresh Asparagus And Roasted Tomato Terrine

Recipe Ingredients

20		Roma tomatoes - cored
		Drizzle of olive oil
1/4 cup	36g / 1.3oz	Chopped basil
1/4 cup	10g / 0.4oz	Fresh thyme leaves
2 teaspoons	10ml	Garlic - chopped
		Sea salt - to taste
		Freshly-ground white pepper - to taste
1 lb	454g / 16oz	Fresh pencil asparagus - trimmed
1/2 cup	118ml	Mayonnaise
2 tablespoons	30ml	Dijon mustard
1 tablespoon	15ml	Fresh lemon juice
1 tablespoon	15ml	Chopped fresh tarragon leaves
1 lb	454g / 16oz	Peekyoe crab meat - picked over
		For cartilage
		Drizzle of extra-virgin olive oil
2 cups	474ml	Maiche lettuce - cleaned
1 tablespoon	15ml	Chopped fresh parsley leaves
		Croutons - (optional)

Recipe Instructions

Preheat the oven to 400 degrees. Cut the tomatoes in half and using a small spoon, remove the seeds. Season with olive oil, basil, thyme, garlic, salt and pepper. Place on a parchment-lined baking sheet, seed-side down and roast for 25 minutes. Remove from the oven and cool.

Season the asparagus with olive oil, salt and pepper. Place on a parchment-lined baking sheet and roast until tender, about 15 minutes. Remove from the oven and cool.

In a mixing bowl, combine the mayonnaise, mustard, lemon juice, and tarragon. Season with salt and pepper. Mix well. Fold in the crabmeat.

Line a 12 1/2- by 4 1/2-inch rectangle porcelain terrine mold with plastic wrap, allowing the plastic to hang over the mold by 2 inches. Line the bottom of the mold with half of the tomatoes. Lay half of the asparagus over the tomatoes. Spoon half of the crab mixture over the asparagus, using the back of the spoon, press the crab mixture slightly into the vegetables.

Repeat the above process with the remaining ingredients. Cover the terrine tightly with the plastic wrap. Place a couple of weights or 3 (1 pound) cans on top of the plastic to press the terrine. Refrigerate for at least 12 hours or up to 2 days.

Remove from the refrigerator. Using an electric knife, slice the terrine into 1/2-inch slices. Remove the plastic wrap. Place 2 slices of the terrine onto each serving plate. Drizzle each slice with the extra-virgin olive oil. Season with salt and pepper. Mound some the maiche in the center of the plate. Garnish with parsley. Serve with the croutons, if desired.

This recipe yields 8 to 10 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D48) - from the TV FOOD - NETWORK

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