Avocado And Crab Meat Mousse
- Total Time
- 25 minutes, plus overnight refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4unblemished, ripe avocados, about 2 pounds
- 2tablespoons lemon juice
- 1envelope plain, unflavored gelatin
- 3tablespoons white-wine vinegar
- 1cup mayonnaise, preferably homemade
- Salt to taste, if desired
- Freshly ground pepper to taste
- ¼teaspoon Tabasco sauce
- 1tablespoon Dijon-style mustard
- 1teaspoon anchovy paste
- 1pound lump crab meat
- 2teaspoons corn, peanut or vegetable oil
- Tarragon leaves for garnish, optional
- Tarragon sauce (see recipe)
Nutritional analysis per serving (8 servings)
427 calories; 39 grams fat; 6 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 16 grams polyunsaturated fat; 9 grams carbohydrates; 7 grams dietary fiber; 1 gram sugars; 13 grams protein; 536 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Split the avocados in half and remove and discard the pits. Cut away and discard the skins. Cut the flesh into cubes and put them in a bowl. Add the lemon juice and stir to coat the pieces so that they do not discolor. Set aside.
- Step 2
In a small bowl, combine the gelatin and vinegar. When the gelatin is softened, scrape it onto the avocado.
- Step 3
Put the avocado mixture and mayonnaise into the container of a food processor or electric blender and blend thoroughly. There should be about three cups.
- Step 4
Scrape the mixture into a mixing bowl and add the salt, pepper, Tabasco sauce, mustard and anchovy paste. Blend thoroughly.
- Step 5
Pick over the crab meat gently and carefully to remove all trace of shell and cartilage. Leave the lumps as large as possible. Add them to the avocado mixture and fold the crab meat in thoroughly.
- Step 6
Brush a five-cup ring or decorative mold lightly on the inside with oil. Wipe out any excess oil.
- Step 7
Pour and scrape the avocado and crab mixture into the mold. Smooth over the top. Cover and refrigerate overnight. Unmold and garnish the top, if desired, with a few tarragon leaves. Serve with tarragon sauce (see recipe).
Private Notes