Verrine of avocado mousse and crab

Step by step recipe:

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

Remarks:

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

Source:

Home made

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