Difficulty:[usr 1]
Cut the avocados in half. Remove the flesh with a spoon, dice it and sprinkle it with lemon juice. Add salt and pepper. Blend or mash with a fork and cover with cling film. Reserve in the refrigerator.
Mix the crab, paprika and mayonnaise. Lightly whip the fresh cream and mix it with the chives. Season with salt and pepper.
In each verrine, pour 2 tbsp of crab mayonnaise, a layer of shrimp and a layer of avocado cream, then repeat the operation. Finish with 1 spoonful of chive cream and a few sprigs of parsley.
As you blend the avocados, you can add 5-6 drops of tabasco.
Source:Gourmet glasses. Benoit Molin
