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“This terrine makes an excellent hors doeuvre during the holiday season, especially in Chistmas because its presentation is wonderful. Enjoy it.”
READY IN:
1hr
SERVES:
12-16
UNITS:
US

Ingredients Nutrition

Directions

  1. Pick through crabmeat to remove any shells.
  2. 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.
  3. Remove from mold and garnish with French bread or garlic croutons.
  4. NOTE: to enhance presentation of terrine, you may wish to color 2 cups of mayonnaise: 1 with red food coloring and 1 with green.
  5. Using a pastry bag with a star tip, pipe colored mayonnaise around base of terrine.
  6. Garnish top of terrine with a small amount of colored mayonnaise and a fresh tomato rose. Looks beautiful in Christmas.

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