King Crab And Avocado Shooters
This is a combination of king crab and avocado, what could be bad - and to top it off it is fast and healthy! Made a mistake it wasn't saveur magazine it was www.foodandwine.com/recipes/king-crab-and-avocado-shooters - it is from the april 2010 edition. **the computer will not allow me to post the lump crab meat (substitute) for the king crab, just know you can use it instead.update:kcpowers reviewed the recipe and she says to use just a little aount of lemon juice and to use 5 oz glasses. :)
Steps
In a shallow bowl , coarsely mash the diced avocado with a fork.
Add the heavy cream , lemon juice , and crushed red pepper flakes and mash the mixture just until combined.
Stir in the chopped cilantro and season generously with salt and pepper.
With kitchen scissors , cut the crab leg shells and pull out the crabmeat.
Cut the crabmeat crosswise into 1-inch pieces and shred the crab or use lump crab meat.
In a small bowl , combine the coconut milk and ginger.
Fold in the crab and season with salt and pepper.
Spoon the crab and avocado into 8 small glasses.
Top each shooter with an avocado wedge and serve.
Make ahead: the shelled crabmeat can be refrigerated overnight.
Wine: the zesty 2006 veramonte sauvignon blanc , made from grapes grown in the ocean breeze-cooled casablanca valleyarguably chiles premier sauvignon blanc region.
Ingredients
hass avocadoes, heavy cream, lemon juice, cilantro, salt & freshly ground black pepper, crushed red pepper flakes, lump crabmeat, unsweetened coconut milk, fresh ginger