Ingredients:
- 2 small avocados
- 1/4 cup of lemon juice
- 2 tablespoons heavy cream
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped cilantro
- salt and freshly ground pepper
- 8 ounces lump crabmeat
- 3 tablespoons unsweetened coconut milk
- 1/4 teaspoon finely grated fresh ginger
Directions:
Peel and cut one avocado into 8 wedges. Put into 1/4 cup of lemon juice until ready to serve. Then rinse avocado slice and dry with a paper towel.
Peel and cut one avocado into 1/2-inch dice and put in a shallow bowl. Coarsely mash with a fork and add the cream and lemon juice. Stir together until well combined. Stir in the chopped cilantro and season generously with salt and pepper.
In another bowl combine the coconut milk and ginger and mix thoroughly. Fold in the crabmeat and season with salt and pepper.
Spoon the crabmeat and avocado into small glasses. Top each shooter with an avocado wedge and serve.
Tip: the crabmeat mixture may be made ahead and refrigerated overnight.
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