- 7 ripe avocados
- 150 g flaked crab (fresh or canned)
- 180 g shelled prawns (bouquet type)
- 1 pinch sweet paprika
- 1 stem flat-leaf parsley
- 1 tablespoon chopped chives
- Juice of 1 lemon
- 3 tablespoons mayonnaise
- 80 g heavy cream
- Salt and ground pepper
Difficulty: Easy
- Cut the avocados in half, remove the flesh with a spoon, dice it, and sprinkle with lemon juice. Season with salt and pepper. Mash with a fork or blend until smooth, then cover with cling film and refrigerate.
- Mix the crab with paprika and mayonnaise.
- Lightly whip the heavy cream and fold in the chopped chives. Season with salt and pepper.
- In each verrine, layer 2 tablespoons of crab mayonnaise, followed by a layer of prawns and a layer of avocado cream. Repeat the layers. Finish with a spoonful of chive cream and a few sprigs of parsley.
Tip: For a spicy kick, add 5-6 drops of Tabasco while blending the avocados.
Source: Gourmet Glasses by Benoit Molin
