• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
a French girl cuisine
  • Homepage
  • Recipe Index
  • The latest recipes
  • About
    • Contact me
  • enen
    • frfr
    • enen

SUBSCRIBE

a French girl cuisine

a French girl cuisine

  • Homepage
  • Recipe Index
  • The latest recipes
  • About
    • Contact me
  • enen
    • frfr
    • enen

SUBSCRIBE

Crab & grapefruit verrines

2 November 2014 · Natacha 6 Comments

Jump to Recipe Print Recipe
0
(0)
Crab & grapefruit verrines


I had some friends over this week-end and wanted to try a new verrine, one with crab meat. Associated with grapefruits, this was really tasty and I like the flashy pink of the grapefruit as well.

I have also peeled and segmented a grapefruit for the first time. Yes, I am not kidding. I never had the chance before. I was always thinking that it was difficult. But I was wrong this is quick and easy. I would never had thought so.

Crab & grapefruit verrines

Moreover I bought a mini-studio lately and this is my first picture using it. That’s not my best success, but it is not so bad for a first try. Now I can take pictures by night! Usually my friends are coming over for dinner as a result I am cooking during the afternoon. Now that winter is coming I am always running out of daylight when I want to capture my little verrines.

Crab & grapefruit verrinesCrab & grapefruit verrines

I am convinced that soon this tool will become my best friend. Right now I still need to learn how to use it properly. Are you also using a mini-studio sometimes?

Crab & grapefruit verrines

Print Recipe Pin Recipe
Prep Time 10 mins
Course Appetizer
Cuisine French
Servings 6 people

Ingredients
  

  • 250 gr crab meat 1 1/4 cup or 0.5 lb
  • 30 gr onion germs 2/3 cup or 1 oz
  • 2 pink grapefruits
  • 6 teaspoons olive oil
  • salt
  • pepper

Instructions
 

  • Peel and segment grapefruits. Reserve six segments. Dice the rest adding olive oil, salt and pepper.
  • Add a layer of diced grapefruit, then a layer of crab meat, a layer of onion germs and finish putting one segment of grapefruit.

0 / 5. Votes: 0

Partager :

  • Twitter
  • Facebook

Appetizer, End of year celebrations, Salty, Verrines

Previous Post: « Squash and chestnut soup verrine
Next Post: Crayfish & asparagus mousse verrine »

About Natacha

Never miss a recipe!

Subscribe for free to receive once monthly the latest recipes via email

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Comments

  1. cookinginsens says

    2 November 2014 at 19 h 21 min

    Very, very nice.

    Reply
    • a French girl cuisine says

      2 November 2014 at 23 h 17 min

      Thank you very much Rosemary.

      Reply
  2. Margot @ Gather and Graze says

    3 November 2014 at 2 h 44 min

    I’m loving these verrines Natacha! Such a beautiful colour with the grapefruit segments.

    Reply
    • a French girl cuisine says

      3 November 2014 at 10 h 23 min

      Thanks Margot. I also quite like the contrast with grapefruit segments!

      Reply
  3. chef mimi says

    9 November 2014 at 17 h 15 min

    These are beautiful and sound so delicious. I’d never heard of a verrine, so I learned something!!! Thanks.

    Reply
    • a French girl cuisine says

      9 November 2014 at 17 h 39 min

      Thank you Mimi. Verrines are very famous in France. All recipes are currently reinterpreted to fit in these little glasses :)!

      Reply

Primary Sidebar

Welcome to my blog!

My name is Natacha and I live in Lausanne, Switzerland. You will find here typical and friendly french cooking to share with family and friends to embrace life! Read more...

Advertising

Never miss a recipe!

Subscribe to receive new posts via email

CATEGORIES

frenchgirlcuisine

50% Bretonne, 25% Hongroise et 100% Franco-Suisse !
Blogueuse culinaire | #Foodblog 🍨🍰🍓
Lutry, Suisse | Switzerland 🗻🇨🇭
Natacha Gajdoczki

une French girl cuisine
{Recette Charlotte aux fraises} - Le dessert pré {Recette Charlotte aux fraises} -  Le dessert préféré de ma délicieuse fille Julie, une charlotte aux fraises et à la pâte d'amande.

{Strawberry charlotte recipe with marzipan} - The favourite dessert of my delicious daughter.

#strawberry #charlotte #dessert #marzipan #fraise
[FR] La recette de la célèbre brioche de Betty B [FR] La recette de la célèbre brioche de Betty Bossi - La brioche, c’est ma meilleure amie. Qu’est-ce que c’est bon ! Vous ne trouvez pas? J’ai voulu tester la recette de la brioche de Betty Bossi. Cette femme fictive a toujours proposé de bonnes recettes.

[EN] The recipe for Betty Bossi’s famous brioche - Brioche is my best friend. How good is that! You can not find anything so delicious? I wanted to try Betty Bossi’s brioche recipe. This woman has always come up with great recipes.

#recipe #recette #brioche #bread #brunch #boulange
FR] Recette rôti de porc à la sauce à rôtir li FR] Recette rôti de porc à la sauce à rôtir liée @luculswiss - Une recette classique. Si classique, qu'elle se déguste probablement dans tous les foyers Suisse depuis plusieurs générations. Et quel délice ! Le must? Avec les restes, on peut faire une tarte à la viande et ça, c'est certainement la meilleure partie de la recette 🤩🤩🤩.

[EN] Roast pork recipe with roasting sauce - A classic recipe. So classic that it has probably been tasted in all Swiss homes for several generations. And what a delight! The must ? With the leftovers, you can make a meat pie and that's definitely the best part of the recipe 🤩🤩🤩.

#recettesuisse #myswitzerland #switzerland #recettesimple #recette
[FR] Cabillaud au four avec le fond de poisson @lu [FR] Cabillaud au four avec le fond de poisson @luculswiss - Comment cuisiner le cabillaud de manière simple et rapide tout en lui donnant le maximum de goût? Découvrez-le dans ma dernière recette disponible sur mon blog de cuisine!

[EN] Baked cod fillet recipe using Lucul fish stock - How to cook cod in a simple and fast way while giving it the maximum taste? Find out in my latest recipe available on my cooking blog!

#cabillaud #recettesimple #recettesaine #bouillon #blogdecuisine
[FR] Comment réaliser les crêpes de blé noir ? [FR] Comment réaliser les crêpes de blé noir ? À l'approche de la chandeleur (et de la naissance de ma fille), je vous propose de changer des crêpes sucrées pour réaliser de délicieuses crêpes salées. Il ne vous restera plus qu'à les garnir avec ce qui vous plait ! D'ailleurs quelle est votre crêpe salée préférée ? Une complète : jambon, emmental, oeuf ? Moi c'est lardons, oignons, chèvre avec un peu de thym !

[EN] How making buckwheat pancakes? As Candlemas approaches (and the birth of my daughter), I suggest you change from sweet pancakes to make delicious savory pancakes. All you have to do is garnish them with whatever you like! By the way, is the source your favorite savory pancake? Ham, emmental, egg? Me it's bacon, onions, goat cheese with a little thyme!

#crepe #chandeleur #frenchpancake #happyness #tradition

Footer

LOOK FOR A RECIPE

Never miss a recipe!

Subscribe for free to receive once monthly the latest recipes via email

CATEGORIES

Copyright © 2022 frenchgirlcuisine

MENU
  • Homepage
  • Recipe Index
  • The latest recipes
  • About
    • Contact me
  • enen
    • frfr
    • enen