© Frederic Lagrange
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 8

Zapallar, the small Chilean beach town where the Huneeus's family villa is located, has a wonderful fish market where Valeria Huneeus buys excellent fresh crab. She loves tossing it with sweet and soft avocados, a little coconut milk and fresh ginger, then serving it in a glass, shooter-style, with a thick slice of avocado on top.    More Crab Recipes  

How to Make It

Step 1    

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

Step 2    

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. In a small bowl, combine the coconut milk and ginger. Fold in the crab and season with salt and pepper.

Step 3    

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

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