King Crab And Avocado Shooters Recipes

CRAB AND AVOCADO DUET

Steps:

• Pit and peel the avocado and cut it into 1/2-inch chunks. In a small bowl toss the avocado chunks gently with 1 tablespoon of the lemon juice and season with salt to taste. In a medium bowl, whisk together remaining lemon juice, 1 teaspoon Dijon mustard, pinch of white pepper, and 1/4 teaspoon salt. Add crabmeat and toss.
• Stand an empty 15-ounce can with both top and bottom removed on a serving plate. Scoop a quarter of the avocado into the can. Place 1/4 of the crabmeat on top and press down gently into the mold. Gently pull the can off the avocado and crab mixture. Garnish with a half teaspoon of chives. Repeat with the remaining 3 servings and serve.
• Excellent source of: Protein
• Good source of: Fiber, Vitamin C, Folate, Vitamin K, Potassium

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.