Verrine of avocado mousse and crab
Step by step recipe:
- 5 min.
- 1 min.Blend all of this together.
- 10 min.For a smoother mousse, you can pass this purée through a sieve, but this is not essential.
- 5 min.Salt and pepper 4 egg whites then beat to stiff peak stage.
- 5 min.Incorporate the beaten whites into the avocado purée...
- ...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.
- 1 min.In a bowl mix: 300 g crab meat, 4 tablespoons Rémoulade dressing, and finely chopped chives.
- 3 min.Divide the crab meat between the verrines.
- 5 min.Add the avocado mousse on top.
- It's ready.
Remarks:
The crab meat can be replaced with diced prawns, for example.Source:
Home madeGrade this recipe
More recipes?
This recipe use (among others)- Crab meat: You can check-out other recipes which use it, for example: Crab and smoked salmon club sandwiches , Crab Cakes, Seafood feuillantines, Breton Sandwich, ... [All]
- Tabasco: You can check-out other recipes which use it, for example: Sushi, Express chilli con carne, Cocktail sauce, Avocado and smoked salmon terrine , Hot tomato sauce, ... [All]
Rémoulade dressing: You can get more informations, or check-out other recipes which use it, for example: Scandinavian cocktail, Crunchy salad, Celeriac Rémoulade , ... [All]