202.Crab and avocado mousse : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

A nice starter for a protein meal.

Serves 4

2 avocado pears

one 6 oz / 175 g can crabmeat

1/4 pint / 150 ml fish or chicken stock

1 oz / 25 g butter

5 oz / 125 g double cream

1/2 oz / 12 g gelatine

3 tablespoons white wine

1/2 pint / 280 ml mayonnaise

garnish of fresh parsley


  • Halve the pears and scoop the flesh out of the skins. Mash with a fork or in a blender.

  • Drain the crabmeat and add the liquid to the stock.

  • Flake the crabmeat and add to the mashed avocado.

  • Melt the butter in a pan, stir in 1 tablespoon of cream and simmer gently for 1 minute.
  • Stir in the stock and simmer for a further 2 minutes.

  • Remove from heat and fold the crab and avocado mixture into the sauce.

  • Warm the wine and dissolve the gelatine into it, then stir in the avocado mixture.

  • Whip the remaining cream lightly and fold into the avocado mixture, with the mayonnaise.

  • Spoon the mixture into a mould or ramekins and chill until set.

  • Turn out and serve, garnished with prawns, cucumber slices, lemon slices or fresh parsley.