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Verrine of avocado mousse and crab

A layer of light avocado mousse on a bed of crab meat in a herb rémoulade dressing.

185 K 4.3/5 (26 reviews)

35 min.

Easy

5.00 €

8 people

11 Ingredients

Last modified on: October 16^th 2011

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For 8 people, you will need:

1 4 avocados
2 1 lime
3 4 tablespoons olive oil
4 10 drops Tabasco
5 4 egg whites
6 1 ¹⁄₃ cup crab meat
7 4 tablespoons rémoulade dressing
8 chives
9 2 pinches vitamin C (optional)
10 salt
11 pepper

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

Metric

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Times for this recipe

Preparation: 35 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 5 min.

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.

Blend all of this together.

Stage 3 - 10 min.

For a smoother mousse, you can pass this purée through a sieve, but this is not essential.

Stage 4 - 5 min.

Salt and pepper 4 egg whites then beat to stiff peak stage.

Stage 5 - 5 min.

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.

In a bowl mix: 1 ¹⁄₃ cup crab meat, 4 tablespoons rémoulade dressing, and finely chopped chives.

Stage 8 - 3 min.

Divide the crab meat between the verrines.

Stage 9 - 5 min.

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	60 RDI=20 %	20 RDI=2 %	110 RDI=20 %	1,290 RDI=70 %	5,420 RDI: 70 %
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 %

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 €

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)

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