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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.

197 K 4.3/5 (26 reviews)

35 min.

Easy

5.00 €

4 people

11 Ingredients

Last modified on: October 16^th 2011

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.

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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.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	30 RDI=10 %	8 RDI=1 %	50 RDI=8 %	650 RDI=30 %	2,710 RDI: 30 %
Per 100 g	3 RDI=1 %	1 RDI=0 %	6 RDI=1 %	80 RDI=4 %	330 RDI: 4 %
Per person	7 RDI=3 %	2 RDI=0 %	10 RDI=2 %	160 RDI=8 %	680 RDI: 8 %