Easy

Avocado

unit

Fresh cream

Lemon

Pepper

pinch

Salt

Shallot

Crab crumbs

Mascarpone

Chilli powder

Verinne crabmeat and avocado cream

Peel the shallot and chop finely. In a frying pan add the olive oil with the shallot once the shallot starts to color add the crabmeat and cream then leave to simmer for about 10min. Pour the mixture into the verrines, leave to cool and then chill for at least 30min.&nbsp;

Cut the avocados in 2, remove the stone, remove the skin and cut into cubes. Add to a blender with the mascarpone and lemon juice, salt, pepper and a pinch of chilli pepper, then blend until creamy and smooth.

Garnish the verrines with the cream and serve.

Easy

1 min

Spicy

Starter

Appetizer

Seafood

Ambassador

Servings

6

Nutrition

/ per serving

Directions

Step #1

Step #2

Step #3

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