You may also like
Categories:
avocadoes heavy cream lemon juice cilantro salt red pepper lump crabmeat unsweetened coconut milk ginger
Viewed: 30 - Published at: 6 years agoIngredients
- 2 small Hass avocadoes, 1 cut into 1/2-inch dice 1 cut into 8 wedges
- 2 tablespoons heavy cream
- 1 tablespoon fresh lemon juice, it is best to add it a little at a time (not the bottled stuff)
- 1 tablespoon finely chopped cilantro
- salt & freshly ground black pepper, to taste
- crushed red pepper flakes, to taste (A pinch or two or three)
- 1/2 lb lump crabmeat, in the shell
- 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, 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 Valleyi1/2arguably Chilei1/2s premier Sauvignon Blanc region.
