King Crab and Avocado Shooters

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 (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)
• 1/2 lb lump crabmeat, in the shell
• 3 tablespoons unsweetened coconut milk
• 1/4 teaspoon finely grated peeled fresh ginger

Directions

1. 1

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

2. 2

   Add the heavy cream, lemon juice, and crushed red pepper flakes and mash the mixture just until combined.

3. 3

   Stir in the chopped cilantro and season generously with salt and pepper.

4. 4

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

5. 5

   Cut the crabmeat crosswise into 1-inch pieces and shred the crab or use lump crab meat(6 oz)

6. 6

   In a small bowl, combine the coconut milk and ginger.

7. 7

   Fold in the crab and season with salt and pepper.

8. 8

   Spoon the crab and avocado into 8 small glasses.

9. 9

   Top each shooter with an avocado wedge and serve.

10. 10

    **Make Ahead: The shelled crabmeat can be refrigerated overnight.

11. 11

    ***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.