Ingredients for 4 people :
- 2 ripe avocados
- 100 gr [4 oz] crab flesh
- 3 eggs
- 3 teaspoonfulls Dijon mustard
- 10 cl [3 fl oz] olive oil
- salt, pepper and lemon

Recipe :

1- Separate 1 egg yolk from white ; hard-boil the other 2 eggs.
2- Make a mayonnaise : put the yolk and the hot mustard in
a small bowl and beat with a whisk for a few seconds until you
get a homogeneous mixture ; start pouring the oil drop by drop while beating. When all the oil is incorporated, add a few drops
of lemon with salt and pepper.
3-With an electric mixer, beat the egg white until thickly frothy.
4- Mix the crab flesh with the mayonnaise then gently stir to incorporate the stiff white with a whisk. Keep in fridge until serving.
5- Peel and slice the 2 hard boiled eggs.
6- When ready to serve, peel and slice the avocados (they would get black if you do it before) and alternate slices of egg / avocado
in the individual tureens.
7- Top with the crab mousse or serve it in a separate small saucer. Decorate with a plain shrimp or a cherry toamatoe.

TRICK : steps 1 to 5 can be done a few hours ahead ; you need to leave the crab mousse at least 1 hour to refrigerate before serving.