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King Crab and Avocado Shooters
Nb persons: 8
Yield:
Preparation time: 15 minutes
Total time: 15 minutes
Source: Food and Wine
| 2 | small Hass avocados, 1 cut into 1/2-inch dice, 1 cut into 8 wedges |
| 2 tablespoons | heavy cream |
| 1 tablespoon | fresh lemon juice |
| 1 tablespoon | finely chopped cilantro |
| Salt and freshly ground pepper | |
| 1/2 pound | king crab in the shell or 6 ounces lump crabmeat |
| 3 tablespoons | unsweetened coconut milk |
| 1/4 teaspoon | finely grated peeled fresh ginger |
directions
1. In a shallow bowl, coarsely mash the diced avocado with a fork. Add the heavy cream and lemon juice and mash the mixture just until combined. Stir in the chopped cilantro and season generously with salt and pepper.
2. 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. In a small bowl, combine the coconut milk and ginger. Fold in the crab and season with salt and pepper.
3. Spoon the crab and avocado into 8 small glasses. Top each shooter with an avocado wedge and serve.
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