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    You are in: Home / Recipes / King Crab and Avocado Shooters Recipe
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    King Crab and Avocado Shooters

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    • on August 26, 2010

      This was a good recipe, but it needs to be tweaked. The proportions of this recipe are off. It calls for too much lemon juice and possibly crab - the lemon taste overwhelmed as written! I would cut lemon juice in at least half. Better yet, don't even measure it, just add a little at a time and keep tasting it. Really, it's only there, I think, to stop the avocado from browning.

      I also added more chili flakes than it calls for, and you could probably add more if you like spice.

      I was assembling this into a 2 oz. shot glass. I put a little bit of the avocado mixture on the bottom, then layered it with drab and garnished with the sliced avocado. I had a ton of crab left over. I purchased 24 oz. of lump crab (I was making 32 shooters - so scaling the recipe up 4x) instead of steaming and cracking my own legs. I probably had half the crab left over. So, if you're buying lump crab like I did, I'd cut the portion in at least half if you're truly making a shooter. Or, just use a bigger glass, 5 oz.

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    Nutritional Facts for King Crab and Avocado Shooters

    Serving Size: 1 (73 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 127.9
    Calories from Fat 86
    Total Fat 9.6 g
    Saturated Fat 2.8 g
    Cholesterol 26.6 mg
    Sodium 112.7 mg
    Total Carbohydrate 4.4 g
    Dietary Fiber 2.9 g
    Sugars 0.1 g
    Protein 7.3 g

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