Crabmeat -
Seafood packer
and processor, canned, fresh and frozen Pasteurized Crabmeat,
Blue Swimming Crab, Portunus Pelagicus, Soft Shell Crab, Stuffed
Raw Crabmeat, Raw Crabmeat Portion
Cooking & Preparation Time:
Around 60 minutes
Starfish Rating:
Ingredients
24 won ton wrappers
1 tbsp (15 ml) vegetable oil
For Filling:
1 ripe avocado
11/2 tbsp (22.5 ml) finely chopped shallot
2 tbsp (30 ml) fresh lime juice
1/2 to 3/4 tsp (2 to 3 ml) wasabi paste
Salt AND freshly ground black pepper
3/4 lb (340 g) cooked king crab leg in shell (1 leg), thawed if
frozen and split lengthwise
Special
equipment: 2 mini muffin pans
Method
For the won ton cups:
Preheat oven to 375 F (190 C).
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 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 crisps to racks to cool
(they will continue to crisp).
For the Guacamole Filling:
Scoop flesh from avocado and mash coarsely with a fork. Stir in
shallot, 1 tbsp (15 mL) lime juice and wasabi to taste. Season
with salt and pepper.
Remove crab meat from shell and cut into 1/2-inch (1.2 cm)
cubes. Toss crab with remaining tablespoon lime juice and salt
to taste. Spoon guacamole into won ton cups and top with crab.
Cook’s Note: 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.
