July 22, 2026
Ingredients (for 4 people):
- 200g (7oz) white crabmeat
- 2 tablespoons mayonnaise
- 50g (13/4 oz) pine nuts
- 1 bunch of chives
- fleur de sel and freshly ground pepper
• For the avocado cream:
- 2 avocados
- 50ml (2fl oz) olive oil
• For the beetroot jus:
- 1kg (21/4 lb) cooked beetroot, peeled
- 2 shallots
- 1 tablespoon olive oil
- 1 lemongrass stalk, crushed
- 1 teaspoon chopped fresh ginger
- 100ml (31/2 fl oz) water
• For the lemon mousse:
- 150ml (5fl oz) milk
- 2 gelatine leaves, softened in warm water then drained
- 50g (13/4 oz) mascarpone
- 80ml (23/4 fl oz) whipping cream
- 400ml (14 fl oz) lemon juice
Preparation time: 2 hours
Returning from the beach, some will finish
reading a book they started while sunbathing.
Others, already sipping some strong fruity
cocktail, will lay the table. The remainder, eager
to extend the time spent together and stretch
out the sweetness of the day, will head into the
kitchen to ensure the others stay for dinner.
For the crab cream:
If you’re one of the cooks in the above scenario,
here’s a simple solution: mix some crabmeat
with mayonnaise, oven-toasted and crushed
pine nuts, chopped chives and a pinch of salt
and pepper.
For the avocado cream:
Peel the avocados, remove the stones, chop the
flesh roughly and sprinkle with lemon juice.
Blend with the olive oil and some salt and
pepper until smooth.
For the beetroot jus:
Dice the beetroot and peel and finely chop
the shallots. Sweat the shallot in the olive oil,
then add the beetroot, lemongrass stalk and the
ginger. Pour in the water and simmer on a low
heat for 30 minutes. Blend, strain through a fine
sieve then refrigerate.
For the lemon mousse:
In a small saucepan, bring the milk to the boil,
squeeze excess water from the softened gelatine
leaves and stir into the milk until melted.
Gradually add the mascarpone, cream and
lemon juice; stir for a few minutes then pour the
mixture into a bowl. Place it immediately in the
coolest compartment of your refrigerator.
To serve:
Place an 8cm- (3in-) diameter ring in the centre
of each plate and fill with some avocado cream
(leaving enough to decorate the plates), some
crab and finally some lemon mousse. Carefully
remove the rings then garnish the plates with
some drops of beetroot jus and avocado cream.
Wine-food match:
We recommend that you pair this dish with a
BLASON D’ISSAN 2012.
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