King Crab Nachos (Serves 4)

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

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.