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Categories:Viewed: 40 - Published at: 4 years ago
Ingredients
- 2 small Hass avocados1 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
Method
- 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.
- 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.
- Spoon the crab and avocado into 8 small glasses.
- Top each shooter with an avocado wedge and serve.
