Avocado And Crab Meat Mousse Recipe

Name: Avocado And Crab Meat Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 unblemished, ripe avocados, about 2 pounds; 2 tablespoons lemon juice; 1 envelope plain, unflavored gelatin; 3 tablespoons white-wine vinegar; 1 cup mayonnaise, preferably homemade; Salt to taste, if desired; Freshly ground pepper to taste; 1/4 teaspoon Tabasco sauce; 1 tablespoon Dijon-style mustard; 1 teaspoon anchovy paste; 1 pound lump crab meat; 2 teaspoons corn, peanut or vegetable oil; Tarragon leaves for garnish, optional; Tarragon sauce (see recipe)

Servings: persons

4 unblemished, ripe avocados, about 2 pounds
2 tablespoons lemon juice
1 envelope plain, unflavored gelatin
3 tablespoons white-wine vinegar
1 cup mayonnaise, preferably homemade
Salt to taste, if desired
Freshly ground pepper to taste
1/4 teaspoon Tabasco sauce
1 tablespoon Dijon-style mustard
1 teaspoon anchovy paste
1 pound lump crab meat
2 teaspoons corn, peanut or vegetable oil
Tarragon leaves for garnish, optional
Tarragon sauce (see recipe)

1
Split the avocados in half and remove and discard the pits.
2
Cut away and discard the skins.
3
Cut the flesh into cubes and put them in a bowl.
4
Add the lemon juice and stir to coat the pieces so that they do not discolor.
5
Set aside.
6
In a small bowl, combine the gelatin and vinegar.
7
When the gelatin is softened, scrape it onto the avocado.
8
Put the avocado mixture and mayonnaise into the container of a food processor or electric blender and blend thoroughly.
9
There should be about three cups.
10
Scrape the mixture into a mixing bowl and add the salt, pepper, Tabasco sauce, mustard and anchovy paste.
11
Blend thoroughly.
12
Pick over the crab meat gently and carefully to remove all trace of shell and cartilage.
13
Leave the lumps as large as possible.
14
Add them to the avocado mixture and fold the crab meat in thoroughly.
15
Brush a five-cup ring or decorative mold lightly on the inside with oil.
16
Wipe out any excess oil.
17
Pour and scrape the avocado and crab mixture into the mold.
18
Smooth over the top.
19
Cover and refrigerate overnight.
20
Unmold and garnish the top, if desired, with a few tarragon leaves.
21
Serve with tarragon sauce (see recipe).

437

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 unblemished, ripe avocados, about 2 pounds, 2 tablespoons lemon juice, 1 envelope plain, unflavored gelatin, 3 tablespoons white-wine vinegar, and more.

Yes, Avocado And Crab Meat Mousse falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Avocado And Crab Meat Mousse

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions