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Verrine of avocado mousse and crab

Name: Verrine of avocado mousse and crab
Prep time: 35 min
Total time: 35 min
Yield: 4 people
Cuisine: French
Ingredients: 2 avocados; ½ lime; 2 tablespoons olive oil; 5 drops Tabasco; 2 egg whites; 150 g crab meat; 2 tablespoons rémoulade dressing; Chives; 1 pinch vitamin C; Salt; Pepper

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

201 K 4.3/5 (26 reviews)518543

Duration

35 min.

Difficulty

Easy

Last modified on: October 16^th 2011

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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 for this recipe

Preparation

35 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

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Step by step recipe

Stage 1 - ⌛ 5 min.

Verrine of avocado mousse and crab : Stage 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).

Stage 2 - ⌛ 1 min.

Verrine of avocado mousse and crab : Stage 2

Blend all of this together.

Stage 3 - ⌛ 10 min.

Verrine of avocado mousse and crab : Stage 3

For a smoother mousse, you can pass this purée through a sieve, but this is not essential.

Stage 4 - ⌛ 5 min.

Verrine of avocado mousse and crab : Stage 4

Salt and pepper 2 egg whites then beat to stiff peak stage.

Stage 5 - ⌛ 5 min.

Verrine of avocado mousse and crab : Stage 5

Incorporate the beaten whites into the avocado purée...

Stage 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.

Stage 7 - ⌛ 1 min.

Verrine of avocado mousse and crab : Stage 7

In a bowl mix: 150 g crab meat, 2 tablespoons rémoulade dressing, and finely chopped Chives.

Stage 8 - ⌛ 3 min.

Verrine of avocado mousse and crab : Stage 8

Divide the crab meat between the verrines.

Stage 9 - ⌛ 5 min.

Verrine of avocado mousse and crab : Stage 9

Add the avocado mousse on top.

Stage 10

It's ready.

Remarks

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

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

Source: Home made.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	3 g RDI=6 %	1 g RDI=0 %	11 g RDI=16 %	78 kcal RDI=4 %	330 kJ RDI=4 %
Per person	7 g RDI=12 %	2 g RDI=1 %	24 g RDI=33 %	162 kcal RDI=8 %	682 kJ RDI=8 %
Whole recipe	31 g RDI=48 %	8 g RDI=3 %	96 g RDI=132 %	651 kcal RDI=33 %	2,726 kJ RDI=33 %