King Crab And Avocado Shooters Recipes

CRAB-STUFFED AVOCADOS

Steps:

• In a bowl, combine the first 8 ingredients. Spoon onto avocado halves. Serve immediately.

KING CRAB AND AVOCADO SHOOTERS

Steps:

• 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.