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.
176K 4.3/5 based on 26 reviews
Grade this recipe:

Last modified on: October 16th 2011

Keywords for this recipe:
For 8 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long will it take?
Time required for this recipe:
PreparationStart to finish
35 min.35 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

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
Whole recipe
Energetic valueProteins CarbohydratesFats
1,294 Kcal or 5,418 Kj60 gr17 gr110 gr
65 %23 %2 %17 %
Per 100 g
Energetic valueProteins CarbohydratesFats
78 Kcal or 327 Kj4 gr1 gr7 gr
4 %1 %<1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
162 Kcal or 678 Kj7 gr2 gr14 gr
8 %3 %<1 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by 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 : 9.98 €
  • Per person : 1.25 €

Change currency:

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)
Crab meatCrab meat: You can check-out other recipes which use it, like for example: Seafood feuillantines, Crab Cakes, Breton Sandwich, Crab and smoked salmon club sandwiches , ... All
TabascoTabasco: You can check-out other recipes which use it, like for example: Mexican ceviche, Cocktail sauce, Avocado and smoked salmon terrine , Caesar salad, Green avocado salad, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Fried bread with leek and poached egg , Curried tuna cubes, Rolls of fish in smoked ham, Potimarron braised in meat jus, Spinach and Comté Loaf, ... All
Rémoulade dressingRémoulade dressing: You can get more informations, or check-out other recipes which use it, for example: Bistro-style red endive salad, Zucchini and tomato remoulade, Celeriac Rémoulade , Cauliflower and chickpea salad, Spring radish and avocado salad, ... All
Other recipes you may also like
Pan-fried scallops and chanterelles with Noilly Prat sauce
Pan-fried scallops and chanterelles with Noilly Prat sauce
The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.
224K4.5 1 hour 6 min. May 10th 2023
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.6M 714.6 2 hours 38 min. October 3rd 2019
Almond cream or frangipane
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
444K 25 44 min. January 23th 2022
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
740K 313.7 36 min. January 27th 2017
Chocolate mousse
Chocolate mousse
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.
468K3.7 40 min. February 21th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-07-21)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page