We can't always be beside the seaside, but these soft-set creamy crab jellies give an irresistible taste of the ocean.

Serves 4 or 6

For the mousse
500 g fresh, cooked prepared crab meat or 3 x 170 g cans crab meat, drained
Juice of 2 lemons
2 teaspoons mild paprika
1/2 teaspoon sea salt 100 ml cool fish stock
1 x 7 g sachet gelatine granules
200 ml thick mayonnaise
Small handful (about 10-15 g) fresh dill

For the coulis
4 tablespoons thick mayonnaise
2 tablespoons aquavit (or ouzo, Pernod or raki)
2 pinches mild paprika

Put the crab meat, brown and white, in a large bowl. Add half the lemon juice, half the paprika and all the salt. Pour the remaining juice and 6 tablespoons of the stock into a heatproof measuring jug. Stir in the gelatine granules and leave to hydrate, or swell, for 5-10 minutes, then heat as described in Using Gelatine at the end of this feature. In a large bowl whisk together the mayonnaise, the remaining paprika and stock, half the dill (scissor-chopped), then stir the crab meat and gelatine mixtures into it. Sprinkle some of the remaining dill into the bottom of 4 x 100 ml or 6 x 75 ml individual moulds or cups, then spoon equal amounts of the new mixture into each. Chill for 2-3 hours. To make the coulis, whisk together the mayonnaise, alcohol and paprika with 4 tablespoons of boiling water. To serve, turn out the crab creams, drizzle a little coulis around the outside and garnish each plate with some reserved dill.

Recommended wine from Decanter magazine: Villa Maria Private Bin Pinot Gris, East Coast 2005 New Zealand This attractive dry white is bursting with flavour. It has a crisp acidity and pleasant green apple character. Waitrose, 0800 188884; waitrose.com.

RECIPE CLARE FERGUSON
STYLING ALI BROWN
PHOTOGRAPHS WILLIAM REAVELL
JUNE 2006