King Crab And Avocado Shooters

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 2 small hass avocadoes, 1 cut into 1/2-inch dice 1 cut into 8 wedges
• 2 tablespoons heavy cream
• 1 tablespoon fresh lemon juice, it is best to add it a little at a time (not the bottled stuff)
• 1 tablespoon finely chopped cilantro
• salt & freshly ground black pepper, to taste
• crushed red pepper flakes, to taste (a pinch or two or three)
• 1/2 lb lump crabmeat, in the shell
• 3 tablespoons unsweetened coconut milk
• 1/4 teaspoon finely grated peeled fresh ginger

Recipe

• 1 in a shallow bowl, coarsely mash the diced avocado with a fork.
• 2 add the heavy cream, lemon juice ( use it a little at a tine), and crushed red pepper flakes and mash the mixture just until combined.
• 3 stir in the chopped cilantro and season generously with salt and pepper.
• 4 with kitchen scissors, cut the crab leg shells and pull out the crabmeat.
• 5 cut the crabmeat crosswise into 1-inch pieces and shred the crab or use lump crab meat (6 oz).
• 6 in a small bowl, combine the coconut milk and ginger.
• 7 fold in the crab and season with salt and pepper.
• 8 spoon the crab and avocado into 8 (5 oz) small glasses.
• 9 top each shooter with an avocado wedge and serve.
• 10 **make ahead: the shelled crabmeat can be refrigerated overnight.
• 11 ***wine: the zesty 2006 veramonte sauvignon blanc, made from grapes grown in the ocean breeze-cooled casablanca valleyã¯â¿â½arguably chileã¯â¿â½s premier sauvignon blanc region.