King Crab And Avocado Shooters - cooking recipe

Ingredients

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

Preparation

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.