King Crab and Avocado Shooters

1. 1

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

2. 2

   Add the heavy cream and lemon juice 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.

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.