King Crab Nachos - New Year's Eve Dance Party Playlist

When we think of New Year's, we think of King Crab Legs.  That may just be a tradition for us, but we'd suggest starting this delicious tradition up!  Try this play on the King Crab theme, turning them into "nachos".


The Food


The Champagne


The New Year's Party Music

  • Ingredients Needed:
  • 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 pound cooked Alaska king crab leg in shell (1 leg), thawed if frozen and split lengthwise





A blend of about twenty Premiers and Grands Crus, the Vintage has the power of Pinot Noir, balanced by the finesse and elegance of Chardonnay. It is the perfect expression of the House style, proving that champagne can be a great wine and, as such, makes a perfect accompaniment for many dishes, developing its qualities as the years go by. It goes well with spiny lobster prawns, scallops and sea fish as well as poultry and white meat.
CHARACTERISTICS OF THE VINTAGE: A mild winter led to an early bud-break, and a hot month of May produced premature flowering. The first part of Summer had mixed weather, with alternating rain and hail interspersed with drier spells, and low temperatures for the season. The second, however, took on a southern accent, with a drought near to resembling a heat wave. The rain which preceded the harvests encouraged the grapes to ripen and produce a large and qualitative harvest. Components: The 1999 Vintage Reserve is comprided of 21 crus only, which are either Grands or Premiers Crus, from the Montagne de Reims, Grande Vallee de la Marne and Cote des Blanc areas. 55% Pinot Noir 12% Pinot Meunier 33% Chardonnay Pretty bouquet of orange peel, freshly buttered bread and light malt. Great balance and finesse with tart citrus and caramel flavors, and soft acid backing. Foamy notes in the close with a touch of spicy ginger in this well-integrated wine. -Wine News



Prince, 1999

1999 - 1999


Black Eyed Peas, I Got a Feelin

I Gotta Feeling - The E.N.D. (The Energy Never Dies)


Michael Jackson, Wanna Be Startin' Somethin

Wanna Be Startin' Somethin' (Single Version) - The Essential Michael Jackson


KC And the Sunshine Band, Get Down Tonight

Get Down Tonight - The Best of KC & The Sunshine Band


Nelly, Hot in Herre

Hot in Herre - Nellyville


Tag Team, Whoomp There it Is

Whoomp! (There It Is) - Whoomp! (There It Is)


Black Eyed Peas, Let's Get Retarded

Let's Get Retarded - Elephunk


Shake Your Booty

Shake Your Booty - Best of Disco


Vanilla Ice, Ice Ice Baby

Ice Ice Baby - To the Extreme


Prince, Let's Go Crazy

Let's Go Crazy - Purple Rain (Soundtrack from the Motion Picture)


Justin Timberlake, Rock Your Body

Rock Your Body - Justified


Versions of "Auld Lang Syne"

Harry Connick Jr.

Auld Lang Syne - What a Night! - A Christmas Album


James Taylor

Auld Lang Syne - James Taylor At Christmas


Susan Boyle

Auld Lang Syne - The Gift


Mannheim Steamroller

Auld Lang Syne - Christmas Celebration


The Beach Boys

Auld Lang Syne - Christmas With the Beach Boys


Barenaked Ladies

Auld Lang Syne - Barenaked for the Holidays


B.B. King

Auld Lang Syne - A Christmas Celebration of Hope




    Make wonton 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. 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.

    Recipe adapted from Gourmet | June 2000