Ingredients
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2
-
2
-
1
-
1
-
-
-
1/2
-
3
-
1/4
-
-
-
-
-
-
Directions
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 :), This was a good recipe, but it needs to be tweaked The proportions of this recipe are off It calls for too much lemon juice and possibly crab – the lemon taste overwhelmed as written! I would cut lemon juice in at least half Better yet, don’t even measure it, just add a little at a time and keep tasting it Really, it’s only there, I think, to stop the avocado from browning I also added more chili flakes than it calls for, and you could probably add more if you like spice I was assembling this into a 2 oz shot glass I put a little bit of the avocado mixture on the bottom, then layered it with drab and garnished with the sliced avocado I had a ton of crab left over I purchased 24 oz of lump crab (I was making 32 shooters – so scaling the recipe up 4x) instead of steaming and cracking my own legs I probably had half the crab left over So, if you’re buying lump crab like I did, I’d cut the portion in at least half if you’re truly making a shooter Or, just use a bigger glass, 5 oz , 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 🙂
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Steps
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1
Done
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In a Shallow Bowl, Coarsely Mash the Diced Avocado With a Fork. |
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2
Done
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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. |
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3
Done
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Stir in the Chopped Cilantro and Season Generously With Salt and Pepper. |
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4
Done
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With Kitchen Scissors, Cut the Crab Leg Shells and Pull Out the Crabmeat. |
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5
Done
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Cut the Crabmeat Crosswise Into 1-Inch Pieces and Shred the Crab or Use Lump Crab Meat (6 Oz). |
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6
Done
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in a Small Bowl, Combine the Coconut Milk and Ginger. |
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7
Done
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Fold in the Crab and Season With Salt and Pepper. |
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8
Done
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Spoon the Crab and Avocado Into 8 (5 Oz) Small Glasses. |
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9
Done
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Top Each Shooter With an Avocado Wedge and Serve. |
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10
Done
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**make Ahead: the Shelled Crabmeat Can Be Refrigerated Overnight. |
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11
Done
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***wine: the Zesty 2006 Veramonte Sauvignon Blanc, Made from Grapes Grown in the Ocean Breeze-Cooled Casablanca Valleyarguably Chiles Premier Sauvignon Blanc Region. |
