Crab and Rice Timbale with Fines Herbs


🛒Ingredients (Grocery List)

  • 6 ounces Crabmeat

  • Salt

  • 3/4 cup White Rice

  • 2 tbsp Vinegar

  • 6 tbsp Oil

  • 1/4 cup mixed chopped Parsley, and Chives, and Chervil leaves

  • Pepper

  • Mayonnaise for decorating

  • 4 Olives

🍴Serves: 4

⏰Prep Time: 40 min

⏱️Cooking Time: 17 min

❄️Chilling Time: 1 hour


🥣Instructions

1. Bring a medium saucepan of salted water to a boil.

2. Rinse the Rice in a colander under cold running water. Add the rice to the boiling water and cook until tender, 15 to 17 minutes. Drain and let cool.

3. In a medium bowl, whisk the Vinegar with the Oil and season with Salt and Pepper. Add the Rice, Crab, and Herbs and toss to coat.

4. Pack the Crab salad into ramekins or in stainless mold. Cover and chill the ramekins in the refrigerator for 1 hour. Unmold onto plates, decorate with the Mayonnaise and Olives or Persil leaves, and serve.


💡Tips

  • You can use prepared Mayonnaise for this salad since you don’t need much. If you can find Mayonnaise in a tube, it makes the decorating so much easier.

  • The Crabmeat can be replaced by flaked, oil-packed tuna. Use the oil from the can in the Vinaigrette.

  • After boiling the Rice, rinse it in cold running water to stop the cooking and cool it down quickly.

  • You might line the plates with Lettuce leaves before unmolding the Crab Salad.