Verrine of avocado mousse and crab

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 2 avocados
• 2 ½ lime
• 3 2 tablespoons olive oil
• 4 5 drops Tabasco
• 5 2 egg whites
• 6 150 g crab meat
• 7 2 tablespoons Rémoulade dressing
• 8 chives
• 9 1 pinch vitamin C (optional)
• 10 salt
• 11 pepper
• Total weight: 825 grams

Times:

Preparation
35 min.

Step by step recipe

• 1: 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).
• 2: Blend all of this together.
• 3: For a smoother mousse, you can pass this purée through a sieve, but this is not essential.
• 4: Salt and pepper 2 egg whites then beat to stiff peak stage.
• 5: Incorporate the beaten whites into the avocado purée...
• 6: ...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.
• 7: In a bowl mix: 150 g crab meat, 2 tablespoons Rémoulade dressing, and finely chopped chives.
• 8: Divide the crab meat between the verrines.
• 9: Add the avocado mousse on top.
• 10: It's ready.

Remarks

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

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