Alaska King Crab "Nachos"

The recipe Alaska King Crab "Nachos" is ready in roughly 40 minutes and is definitely an outstanding dairy free and pescatarian option for lovers of Mexican food. This recipe serves 24. One serving contains 44 calories, 2g of protein, and 2g of fat. A mixture of vegetable oil, alaska king crab leg in shell, wasabi paste, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Preheat oven to 375°F.

Equipment you will use

Oven

Stack 12 won ton wrappers together and trim stack into a 3-inch square. Repeat with remaining won tons.

Ingredients you will need

Wonton Wrappers

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).

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Cooking Oil

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.

Ingredients you will need

Salt

Equipment you will use

Muffin Tray

Bake won ton cups in middle of oven until crisp and golden brown, 7 to 10 minutes.

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Oven

Transfer won ton cups to racks to cool (they will continue to crisp).

Scoop flesh from avocado and mash coarsely with a fork. Stir in shallot, 1 tablespoon lime juice, and wasabi to taste. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lime Juice

Avocado

Shallot

Wasabi

Remove crab meat from shell and cut into 1/2-inch cubes. Toss crab with remaining tablespoon lime juice and salt to taste.

Ingredients you will need

Lime Juice

Crab

Salt

Spoon guacamole into won ton cups and top with crab.

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Guacamole

Crab

· 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.

Ingredients you will need

Guacamole

Wrap

Equipment you will use

Plastic Wrap

Equipment

Oven

Muffin Tray

Plastic Wrap

Ingredients

Servings:

ripe California avocado 340grams

cooked Alaska king crab leg in shell (1 leg), thawed if frozen and split lengthwise 2Tbsps

fresh lime juice 2Tbsps

finely chopped shallot 1Tbsp

vegetable oil 1teaspoons

wasabi paste 24

won ton wrappers

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Laguna Winery Russian River Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.