Step by step recipe:
Blend all of this together.
For a smoother mousse, you can pass this purée through a sieve, but this is not essential.
Incorporate the beaten whites into the avocado purée...
...folding them in gently with a maryse, tilting the bowl on its side, so as not to beat the air out of the whites, but produce a mousse.
Divide the crab meat between the verrines.
Add the avocado mousse on top.
Remarks:The crab meat can be replaced with diced prawns, for example.
Last modified on: October 16th 2011