The recipe "salad with crab and avocado mousse":
- crab meat - 65g
- concase tomatoes - 50 g
- iceberg lettuce - 20 g
- avocado - 40 g
- cream 20% - 40 g
- G - 3 g
- pepper - 1 g
- lemon juice - 5 g
- olive oil - 5 g
- red caviar - 7 g
The complexity of cooking
Step by step recipe for cooking
Avocado and lemon juice to punch in a blender until smooth, add salt. Put on a plate in a circular shape.
Iceberg cut, mix with sour cream. Ground pepper, olive oil and add the sliced onions and put into shape.
Tomatoes concase cut a cube 1 cm by 1 cm, mix with the salad and put in shape.
On top of crab meat and caviar Uras.