Crab Soup Terrine
For 8 persons:  
- ½ jar of crab soup  
- 125 g of canned crab  
- 7 sheets of gelatin
- 10 cl of liquid cream   
- 2 egg whites  
- 1 pinch of salt  
- ½ bunch of flat-leaved parsley 

♦ Preheat the crab soup
♦ Soak the sheets of gelatin in a bowl of cold water for 10 minutes.
♦ Once soft, lift sheets from the cold water and wring gently to remove excess water.
♦ Add to warm soup and stir until dissolved. Remove from heat and let cool down.
♦ Beat the cream to a whipped cream
♦ Beat the egg whites until stiff but not dry with 1 pinch of salt, and add them gently to the whipped cream. Keep cool. 
♦ When the soup has gelatinous texture, add the flaked crab and the chopped parsley.  
♦ Mix the soup with the cream of egg whites. 
♦ Pour into a terrine and keep cool in the fridge for at least 5 hours. 
♦ Unmold the terrine.