Verrine of avocado mousse and crab

A layer of light avocado mousse on a bed of crab meat in a herb rémoulade dressing.

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For2 people 4 people 8 people 12 people

MeasuresMetric Metric weight Metric volumes Read more...

For 4 people, you will need:

2 avocados
½ lime
2 tablespoons olive oil
5 drops Tabasco
2 egg whites
150 g crab flesh
2 tablespoons Rémoulade dressing
chives
1 pinch vitamin C (optional)
salt
pepper

Nutritional information:

Whole recipe

Calories

1335

67%

Proteins

39g

15%

Carbohydrates

12g

Fats

126g

19%

Per 100 g

Calories

162

Proteins

Carbohydrates

<1%

Fats

15g

Per person

Calories

333

17%

Proteins

Carbohydrates

<1%

Fats

31g

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 35 min.

Preservation : A few hours in the fridge, protected from the air with plastic film.

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How much will it cost?

For 4 people : 4.99 €
Per person : 1.25 €

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Note : These prices are only approximate. Read more...

Step by step recipe:

Peel 2 avocados, then cut the flesh into large dice and put into a high-sided bowl. Pour in the juice of ½ lime, 2 tablespoons olive oil, 5 drops Tabasco, salt, pepper and 1 pinch vitamin C (optional).
Blend all of this together.
For a smoother mousse, you can pass this purée through a sieve, but this is not essential.
Salt and pepper 2 egg whites then beat to stiff peak stage.
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.
In a bowl mix: 150 g crab flesh, 2 tablespoons Rémoulade dressing, and finely chopped chives.
Divide the crab meat between the verrines.
Add the avocado mousse on top.
It's ready.

Remarks:

The crab meat can be replaced with diced prawns, for example.

Source:

Home made

Last modified on: October 16^th 2011

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