This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Verrine of avocado mousse and crab
A layer of light avocado mousse on a bed of crab meat in a herb rémoulade dressing.
191 K 4.3/5 (26 reviews)
35 min.
Easy
4 people
11 IngredientsLast modified on: October 16th 2011
For 4 people, you will need:
- 1
2 avocados - 2
½ lime - 3
2 tablespoons olive oil - 4
5 drops Tabasco - 5
2 egg whites - 6
150 g crab meat - 7
2 tablespoons rémoulade dressing - 8
chives - 9
1 pinch vitamin C (optional) - 10
salt - 11
pepper - Total weight: 825 grams
Change measures:
Times for this recipe
Preparation: 35 min.
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.
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 2 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: 150 g crab meat, 2 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 | 30 RDI=10 % | 8 RDI=1 % | 50 RDI=8 % | 650 RDI=30 % | 2,710 RDI: 30 % |
| 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 % |
How much will it cost?
- For 4 people : 7.50 €
- 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)
Crab meat
Like these other recipes: Breton Sandwich, Crab Cakes, Crab and smoked salmon club sandwiches , Seafood feuillantines, ... See them all 4
Tabasco
Like these other recipes: Mexican tart, Avocado and smoked salmon terrine , Sushi, Guacamole, Cocktail sauce, ... See them all 11
Olive oil
Like these other recipes: Lumberjack turnovers, Gratin Parmentier, Vegetable clafoutis, Brussels sprouts salad with smoked trout and Comté cheese, Potimarron braised in meat jus, ... See them all 532
Rémoulade dressing
You can get more informations, or check-out other recipes which use it, for example: Celery and avocado salad, Spring courgette and tuna salad, Crunchy salad, Bistro celery salad, Celeriac Rémoulade , ... See them all 23
Other recipes you may also like
Linzer torte
Linzer torte, or tart from Linz (Austria), has a cinnamon-flavoured crust filled with raspberry jam. The special and rather crumbly sweet pastry used for the case is made with cinnamon, ground almonds and the yolks of hard-boiled eggs. There are many different versions. In this rather unusual one, inspired by Gaston Lenôtre, the raspberry jam is mixed with a little tart (in the other sense!) stewed apple. November 27th 201662 K4.7 1 hour 5 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping. February 21th 2011367 K4.0 1 hour 15 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video. December 31th 20111.68 M 74.3 4 hours 40 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface. February 21th 2011274 K3.9 50 min.
Frozen nougat
Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance. November 17th 2024291 K4.5 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.