King Crab and Avocado Shooters

READY IN: 30mins
Recipe by Manami

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 - 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. :)

Top Review by kcpowers

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.

Ingredients Nutrition


  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 Valley�arguably Chile�s premier Sauvignon Blanc region.

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