'1/2 cup of tomato juice'
'1 envelope of unflavored gelatin, colorless and tasteless'
'2 tablespoons of oil'
'400 grams of small crab, cleaned'
'Salt to taste'
'1 large onion, finely chopped'
'1 tablespoon of grated ginger'
'2 tablespoons of chopped coriander'
'1/2 teaspoon of hot pepper flakes'
'1 cup of natural yogurt'
'Oil for greasing'
'Salad of endive leaves, thin slices of cucumber and cooked crab shells, seasoned with salt and oil, to accompany'
'1/2 cup of tomato juice'
'1 envelope of unflavored gelatin, colorless and tasteless'
'2 tablespoons of oil'
'400 grams of small crab, cleaned'
'Salt to taste'
'1 large onion, finely chopped'
'1 tablespoon of grated ginger'
'2 tablespoons of chopped coriander'
'1/2 teaspoon of hot pepper flakes'
'1 cup of natural yogurt'
'Oil for greasing'
'Salad of endive leaves, thin slices of cucumber and cooked crab shells, seasoned with salt and oil, to accompany'
'In a refrigerator, mix the tomato juice with gelatin and let it rest for five minutes.'
'Heat over low heat, whisking constantly, until dissolved.'
'Reserve.'
'In a frying pan, combine the oil, small crabs, salt, onion, ginger, coriander, and hot pepper flakes
Cook, stirring constantly, for six minutes or until the crab is tender and pink.'
'Transfer to a processor and pulse until smooth.'
'Add the yogurt and dissolved gelatin, and pulse to mix.'
'Distribute among six 8cm diameter and 5cm height molds, greased with oil, and chill in the refrigerator for six hours or until firm.'
'Unmold onto plates and serve with salad.'
