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. :)
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 8
YIELD: 8 5 oz small glasses
UNITS: US
INGREDIENTS
Nutrition- 2
- 2tablespoons heavy cream
- 1
- 1tablespoon finely chopped cilantro
- salt & freshly ground black pepper, to taste
-
- 1⁄2
- 3tablespoons unsweetened coconut milk
- 1⁄4teaspoon finely grated peeled fresh ginger
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DIRECTIONS
- In a shallow bowl, coarsely mash the diced avocado with a fork.
- 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.
- 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 (6 oz).
- 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 (5 oz) 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 Valley�arguably Chile�s premier Sauvignon Blanc region.
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