Crab Meat Timbale

Recipe of Crab Meat Timbale

Ingredients (4 person)
1.00 l	Knorr Concentrated Chicken Bouillon
30.00 g	CARTE D’OR Gelatine
250.00 g	Crab meat
50.00 g	Cucumber (Cut into Small diced)
50.00 g	Green apple (Cut into small diced)
50.00 g	Carrot (Cut into small diced & cooked)
20.00 g	Dill (Decoration)
20.00 g	Edamame

Preparation

1. Heat up the KNORR Concentrated Chicken Bouillon that is already opened, add in the Robertsons Pure Gelatine and mix well.

2. After the chicken bouillon/gelatine mixture has cooled, pour it into a container until one-third full. Let freeze.

3. Add the crab meat and the remaining ingredients into the container, garnish with dill and pour the remaining chicken bouillon/gelatine mixture into the container. Let freeze.

4. After freezing, take the crab meat in gelatine out of the container and serve.

Source of Inspiration or Useful Tips Most cold gelatine recipes for appetizers are mainly based on Shanghai-style jellied pork. In order to cater to new taste preferences, crab meat is selected here, with fresh vegetables and herbs added in to give diners a taste of novelty. Crabs (mud crabs) have a firm yet tender and smooth texture, and the fresh and sweet flavour brings a refreshing taste. The crabs during the seasons of March to April and July to September have the best texture and flavour

Reference: http://www.unileverfoodsolutions.hk/en/recipe/Appetizer/Seafood/Crab-Meat-Timbale.html