Deep Sea Crab and Vegetable Jelly

Soak the gelatine in cold water. Peel the carrots and dice finely. Rinse the peppers, clean, remove seeds and finely chop. Rinse snow peas. Blanch the vegetables successively in boiling salted water for about 3 minutes. Remove and rinse with cold water.

Season the broth with lemon juice, salt and pepper.

Dissolve the wet gelatin in a small saucepan on low heat, then stir into the broth. Cover the bases of 4 serving molds with the jelly broth, then let sit for about 20 minutes in the refrigerator, until the liquid is gelled.

Arrange the crab and vegetables decoratively in the molds, filling again and again with the broth.