Verrine of avocado mousse and crab


Verrine of avocado mousse and crab
A layer of light avocado mousse on a bed of crab meat in a herb rémoulade dressing.
187 K 4.3/5 (26 reviews)
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Last modified on: October 16th 2011
For 8 people, you will need:

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Times for this recipe
Preparation: 35 min.
When should you start or finish this recipe?
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Step by step recipe


Stage 1 - 5 min.
Verrine of avocado mousse and crab
Peel 4 avocados, then cut the flesh into large dice and put into a high-sided bowl.

Pour in the juice of 1 lime, 4 tablespoons olive oil, 10 drops Tabasco, salt, pepper and 2 pinches vitamin C (optional).

Stage 2 - 1 min.
Verrine of avocado mousse and crab
Blend all of this together.

Stage 3 - 10 min.
Verrine of avocado mousse and crab
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
Salt and pepper 4 egg whites then beat to stiff peak stage.

Stage 5 - 5 min.
Verrine of avocado mousse and crab
Incorporate the beaten whites into the avocado purée...

Stage 6
Verrine of avocado mousse and crab
...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
In a bowl mix: 300 g crab meat, 4 tablespoons rémoulade dressing, and finely chopped chives.

Stage 8 - 3 min.
Verrine of avocado mousse and crab
Divide the crab meat between the verrines.

Stage 9 - 5 min.
Verrine of avocado mousse and crab
Add the avocado mousse on top.

Stage 10
Verrine of avocado mousse and crab
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 recipe60 RDI=20 %20 RDI=2 %110 RDI=20 %1,290 RDI=70 %5,420 RDI: 70 %
Per 100 g3 RDI=1 %1 RDI=0 %6 RDI=1 %80 RDI=4 %330 RDI: 4 %
Per person7 RDI=3 %2 RDI=0 %10 RDI=2 %160 RDI=8 %680 RDI: 8 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: egg, Shellfish, Sulfites, Mustard
How much will it cost?
  • For 8 people : 15.00 €
  • Per person : 1.90 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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