Include in Print View:

Seafood Glace’

Seafood Glace' recipe image
This classic Seafood Glace' is a sophisticated appetizer that combines tender boiled shrimp or fresh crabmeat with a savory, lemon-kissed consomm&# 195;© gelatin. The dish offers a delicate balance of textures, with the smooth, jiggly aspic contrasting against the firm seafood and crunchy cracker base. Infused with fresh green onions, parsley, and a hint of Tabasco, it delivers a bright and zesty flavor profile perfect for spring gatherings. Ideal for holiday parties, dinner parties, or as a light starter before a main course, these individual cups are as visually stunning as they are delicious. The recipe is simple to prepare ahead of time, allowing the flavors to meld while you relax before guests arrive.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 1896.8
Dietary: Gluten-free
Description
This classic Seafood Glace' is a sophisticated appetizer that combines tender boiled shrimp or fresh crabmeat with a savory, lemon-kissed consomm&# 195;© gelatin. The dish offers a delicate balance of textures, with the smooth, jiggly aspic contrasting against the firm seafood and crunchy cracker base. Infused with fresh green onions, parsley, and a hint of Tabasco, it delivers a bright and zesty flavor profile perfect for spring gatherings. Ideal for holiday parties, dinner parties, or as a light starter before a main course, these individual cups are as visually stunning as they are delicious. The recipe is simple to prepare ahead of time, allowing the flavors to meld while you relax before guests arrive.
Ingredients
  • 2 Envelopes Unflavored gelatin
  • 1/2 cup Cold water
  • 10 ounce Cans consomme'
  • 1 tablespoon Lemon juice
  • 2 tablespoon Finely chopped green onion
  • 2 tablespoon Finely chopped curly
Directions
  1. 1
    Sprinkle the unflavored gelatin over the cold water in a small bowl and let it stand for 5 minutes to soften.
  2. 2
    Heat the consommé in a small saucepan over medium heat until hot but not boiling.
  3. 3
    Stir the softened gelatin mixture into the hot consommé until completely dissolved.
  4. 4
    Remove from heat and stir in the lemon juice, chopped green onions, parsley, and Tabasco sauce.
  5. 5
    Grease 3 egg holders or small muffin tins lightly with oil or cooking spray.
  6. 6
    Place the boiled shrimp or fresh crabmeat into the bottom of each prepared mold.
  7. 7
    Carefully pour the consommé mixture over the seafood in each mold.
  8. 8
    Cover the molds and refrigerate for 6 to 8 hours, or until the gelatin is firmly set.
  9. 9
    To serve, dip the bottom of each mold briefly in warm water to loosen, then invert onto a plate.
  10. 10
    Place each aspic cup on a cracker spread with a thin layer of mayonnaise.
  11. 11
    Garnish each serving with a sprig of curly parsley.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 1896.8kcal
% Daily Value *
Total Fat 180.5g278%
Saturated Fat 22.7g114%
Cholesterol 0.0mg0%
Sodium 70.3mg3%
Total Carbohydrate 35.7g12%
Dietary Fiber 24.1g97%
Sugars 10.4g
Protein 72.1g145%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original ingredient list mentions "Finely chopped curly" which is assumed to be curly parsley based on the directions. Ensure you use fresh, finely chopped parsley for the best flavor and texture.

For best results, use high-quality consommé or a clear chicken/beef stock for a more refined taste. If using canned consommé, consider reducing it slightly to intensify the flavor before adding the gelatin.

This dish can be made up to a day in advance. Keep covered in the refrigerator until ready to serve.

Ensure the seafood is fully cooked and cooled before placing it in the molds to prevent partial melting of the set gelatin.

Keywords: seafood, aspic, gelatin, appetizer, shrimp, crab, consomme, lemon, parsley, green onion, tabasco, chilled, party food, starter, glaze, make ahead, refrigerator, crackers, mayonnaise, elegant
Read it online: https://www.chefs-mate.com/recipe/seafood-glace/