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