Step by step recipe:

1. 5 min.
   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).
2. 1 min.
   Blend all of this together.
3. 10 min.
   For a smoother mousse, you can pass this purée through a sieve, but this is not essential.
4. 5 min.
   Salt and pepper 2 egg whites then beat to stiff peak stage.
5. 5 min.
   Incorporate the beaten whites into the avocado purée...
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.
7. 1 min.
   In a bowl mix: 150 g crab meat, 2 tablespoons Rémoulade dressing, and finely chopped chives.
8. 3 min.
   Divide the crab meat between the verrines.
9. 5 min.
   Add the avocado mousse on top.
10. 
    It's ready.