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.
192 K 4.3/5 (26 reviews)
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Last modified on: October 16th 2011
For 4 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 : 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
Verrine of avocado mousse and crab : 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: 5.3 oz 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
Verrine of avocado mousse and crab : 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 recipe30 RDI=10 %8 RDI=1 %50 RDI=8 %650 RDI=30 %2,710 RDI: 30 %
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 4 people : 7.50 €
  • 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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