King Crab "Nachos" - a new recipe and were these ever a hit - they are delicious!!
alaska king crab "nachos"
Gourmet | June 2000
Makes 24 hors d'oeuvres.
24 won ton wrappers
1 tablespoon vegetable oil
For filling
1 ripe California avocado
1 1/2 tablespoons finely chopped shallot
2 tablespoons fresh lime juice
1/2 to 3/4 teaspoon wasabi paste
3/4 lb cooked Alaska king crab leg in shell (1 leg), thawed if frozen and split lengthwise (I used lump crab both times I've made this.
Special equipment:
2 mini-muffin pans
Make won ton cups: Preheat oven to 375°F.
Stack 12 won ton wrappers together and trim stack into a 3-inch square. Repeat with remaining won tons. Transfer 1 won ton to an oiled work surface and brush top lightly with some oil. Top with another won ton and brush lightly with oil. Repeat with remaining won tons (this way both sides become lightly oiled).
Put 1 won ton into cup of a muffin pan, pressing it gently into bottom and side to form a cup. Repeat with remaining won tons and sprinkle with salt to taste.
Bake won ton cups in middle of oven until crisp and golden brown, 7 to 10 minutes. Transfer won ton cups to racks to cool (they will continue to crisp).
Make filling:
Scoop flesh from avocado and mash coarsely with a fork.(I used a food processor so I could pipe the guacamole in the cups. then removed to add the rest of the ingredients) Stir in shallot, 1 tablespoon lime juice, and wasabi |to taste. Season with salt and pepper.
Remove crab meat from shell and cut into 1/2-inch cubes. Toss crab with remaining tablespoon lime juice and salt to taste.
Spoon guacamole into won ton cups and top with crab. I piped it in - much easier and neater.
Cooks' notes:
• Won ton cups can be made 2 days ahead and kept in an airtight container at cool room temperature.
• Guacamole may be made 4 hours ahead. Chill and cover surface with plastic wrap.
My note: This makes me so angry! I printed this out May of 2005 and I've been sitting on it for this long!! These are so good and great for make ahead and finishing at the last minute for a party. (here's the picture again.)
![[Image: crabnachos.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/CATERING/crabnachos.jpg)
alaska king crab "nachos"
Gourmet | June 2000
Makes 24 hors d'oeuvres.
24 won ton wrappers
1 tablespoon vegetable oil
For filling
1 ripe California avocado
1 1/2 tablespoons finely chopped shallot
2 tablespoons fresh lime juice
1/2 to 3/4 teaspoon wasabi paste
3/4 lb cooked Alaska king crab leg in shell (1 leg), thawed if frozen and split lengthwise (I used lump crab both times I've made this.
Special equipment:
2 mini-muffin pans
Make won ton cups: Preheat oven to 375°F.
Stack 12 won ton wrappers together and trim stack into a 3-inch square. Repeat with remaining won tons. Transfer 1 won ton to an oiled work surface and brush top lightly with some oil. Top with another won ton and brush lightly with oil. Repeat with remaining won tons (this way both sides become lightly oiled).
Put 1 won ton into cup of a muffin pan, pressing it gently into bottom and side to form a cup. Repeat with remaining won tons and sprinkle with salt to taste.
Bake won ton cups in middle of oven until crisp and golden brown, 7 to 10 minutes. Transfer won ton cups to racks to cool (they will continue to crisp).
Make filling:
Scoop flesh from avocado and mash coarsely with a fork.(I used a food processor so I could pipe the guacamole in the cups. then removed to add the rest of the ingredients) Stir in shallot, 1 tablespoon lime juice, and wasabi |to taste. Season with salt and pepper.
Remove crab meat from shell and cut into 1/2-inch cubes. Toss crab with remaining tablespoon lime juice and salt to taste.
Spoon guacamole into won ton cups and top with crab. I piped it in - much easier and neater.
Cooks' notes:
• Won ton cups can be made 2 days ahead and kept in an airtight container at cool room temperature.
• Guacamole may be made 4 hours ahead. Chill and cover surface with plastic wrap.
My note: This makes me so angry! I printed this out May of 2005 and I've been sitting on it for this long!! These are so good and great for make ahead and finishing at the last minute for a party. (here's the picture again.)
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
