King Crab and Avocado Shooters

Name: King Crab and Avocado Shooters
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp finely chopped cilantro; 227 grams king crab in the shell or 6 ounces lump crabmeat; 0 teaspoons finely grated peeled fresh ginger; 2 smalls Hass avocados—1 cut into 1/2-inch dice, 1 cut into 8 wedges; 2 Tbsps heavy cream; 1 Tbsp fresh lemon juice; 8 servings Salt and freshly ground pepper; 3 Tbsps unsweetened coconut milk

King Crab and Avocado Shooters might be just the beverage you are searching for. Watching your figure? This gluten free, primal, and pescatarian recipe has 113 calories, 3g of protein, and 10g of fat per serving. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of cilantro, hass avocados—1, heavy cream, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

In a shallow bowl, coarsely mash the diced avocado with a fork.

Ingredients you will need

Avocado

Equipment you will use

Bowl

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.

Ingredients you will need

Salt And Pepper

Heavy Cream

Lemon Juice

Cilantro

With kitchen scissors, cut the crab leg shells and pull out the crabmeat.

Ingredients you will need

Crab

Pasta Shells

Equipment you will use

Kitchen Scissors

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.

Ingredients you will need

Salt And Pepper

Coconut Milk

Crab

Ginger

Equipment you will use

Bowl

Spoon the crab and avocado into 8 small glasses. Top each shooter with an avocado wedge and serve.

Ingredients you will need

Avocado

Shooter

Crab

Equipment

Bowl

Kitchen Scissors

Ingredients

Servings:

1Tbsp

finely chopped cilantro 227grams

king crab in the shell or 6 ounces lump crabmeat 0teaspoons

finely grated peeled fresh ginger 2smalls

Hass avocados—1 cut into 1/2-inch dice, 1 cut into 8 wedges 2Tbsps

heavy cream 1Tbsp

fresh lemon juice 8servings

Salt and freshly ground pepper 3Tbsps

unsweetened coconut milk

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Laguna Winery Russian River Chardonnay. It has 4.5 out of 5 stars and a bottle costs about 29 dollars.