Crab with Avocado Mousse | Recipe by sousvidetools.com
For a more challenging recipe why not try this sous vide crab dish? Once you've tasted the results you'll definitely think it's worth the effort!
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Cooking tools:
- Blender
- Mixing bowl
- Whisk
- Pot
- Saucepan
- Chef's knife
- Cutting board
- Measuring spoon
- Plate
Ingredients
- 2 live brown crabs, 1kg each
- 2 avocados
- 30ml of olive oil
- 3 avocados, ripe
- 20g of crème fraîche
- ½ lime, juiced
- 2 drops of Tabasco
- 10g of Worcestershire sauce
- salt
- 25g of basil
- 2 egg yolks
- 10g of white wine vinegar
- 5g of Dijon mustard
- 300ml of vegetable oil
- 4 cucumbers
- 15g of sugar
- 3g of xanthan gum
- 100g of honeydew melon, diced into 1cm cubes
- 8 nasturtium leaves
- 2g of Espelette pepper
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