King Crab and Avocado Shooters

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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