Alaska King Crab "Nachos"

Dairy Free
Alaska King Crab "Nachos"
40 min.
24
66kcal

Suggestions

These Alaska King Crab "Nachos" are the perfect elegant appetizer for your next party or get-together! They're a fun and unique twist on traditional nachos, featuring crispy wonton cups filled with a creamy avocado-lime guacamole and topped with juicy crab meat. The combination of flavors and textures is simply irresistible.

What sets these "nachos" apart is the use of wonton wrappers instead of tortilla chips. By stacking, cutting, and baking the wonton wrappers, you create delicate crispy cups that are the perfect vessel for the flavorful fillings. The guacamole, with a hint of shallots and a kick from the wasabi, pairs beautifully with the sweet and tender crab meat.

This recipe is not only delicious but also impressive to serve. Your guests will surely be delighted by these bite-sized treats. Plus, with make-ahead options for the wonton cups and guacamole, you can easily prepare these ahead of time and simply assemble before serving. So, whether you're hosting a fancy dinner party or looking for a unique appetizer to bring to a potluck, these Alaska King Crab "Nachos" are sure to be a crowd-pleaser!

Ingredients

  •  avocado ripe
  • 0.8 pound surimi crab sticks split frozen thawed cooked (1 leg)
  • tablespoons juice of lime fresh
  • 1.5 tablespoons shallots finely chopped
  • tablespoon vegetable oil 
  • 0.5 teaspoon wasabi paste 
  • 24  wonton wrappers 
  • 24  wonton wrappers 

Equipment

  • oven
  • plastic wrap
  • muffin tray

Directions

  1. Preheat oven to 375°F.
  2. Stack 12 won ton wrappers together and trim stack into a 3-inch square. Repeat with remaining won tons.
  3. 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).
  4. 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.
  5. Bake won ton cups in middle of oven until crisp and golden brown, 7 to 10 minutes.
  6. Transfer won ton cups to racks to cool (they will continue to crisp).
  7. 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.
  8. Remove crab meat from shell and cut into 1/2-inch cubes. Toss crab with remaining tablespoon lime juice and salt to taste.
  9. Spoon guacamole into won ton cups and top with crab.
  10. · 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.

Nutrition Facts

Calories66kcal
Protein13.97%
Fat27.82%
Carbs58.21%

Properties

Glycemic Index
2.92
Glycemic Load
0.09
Inflammation Score
-1
Nutrition Score
2.9795652187389%

Flavonoids

Cyanidin
0.03mg
Epicatechin
0.03mg
Epigallocatechin 3-gallate
0.01mg
Eriodictyol
0.03mg
Hesperetin
0.11mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:65.91kcal
3.3%
Fat:2.05g
3.15%
Saturated Fat:0.31g
1.92%
Carbohydrates:9.63g
3.21%
Net Carbohydrates:8.77g
3.19%
Sugar:0.13g
0.14%
Cholesterol:2.84mg
0.95%
Sodium:116.13mg
5.05%
Alcohol:0g
100%
Protein:2.31g
4.62%
Selenium:5.56µg
7.95%
Vitamin B1:0.09mg
5.72%
Manganese:0.11mg
5.56%
Folate:21.6µg
5.4%
Vitamin B12:0.32µg
5.37%
Vitamin B3:1mg
5.01%
Vitamin B2:0.07mg
4.09%
Copper:0.07mg
3.58%
Fiber:0.86g
3.46%
Iron:0.58mg
3.23%
Vitamin K:2.81µg
2.68%
Zinc:0.38mg
2.51%
Phosphorus:24.9mg
2.49%
Vitamin C:1.55mg
1.88%
Magnesium:7.47mg
1.87%
Potassium:64.29mg
1.84%
Vitamin B6:0.03mg
1.71%
Vitamin E:0.22mg
1.48%
Vitamin B5:0.14mg
1.36%
Calcium:10.22mg
1.02%
Source:Epicurious
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