Dungeness Crab Tacos With Radishes Recipes

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DUNGENESS CRAB TACOS WITH RADISHES



Dungeness Crab Tacos With Radishes image

Joining the sustainable seafood movement is easy if you choose Ocean Wise when you're at your local grocery store or fishmonger.

Provided by Mary Jenny

Categories     < 15 Mins

Time 10m

Yield 2 serving(s)

Number Of Ingredients 12

1 lemon, juice and zest of, divided
2 tablespoons miso
2 tablespoons Dijon mustard
2 tablespoons honey (can be substituted with maple syrup)
1 cup canola oil
1 ripe avocado
3/4 cup fresh-cooked ocean wise dungeness crab
6 crispy wontons
2 radishes, thinly shaved
1/2 cup radish sprouts
sea salt
fresh ground pepper

Steps:

  • Set aside 1 tsp (5 mL) of lemon juice for the avocado. Mix remaining juice with lemon zest, miso paste, mustard, honey, and canola oil in a blender to make the dressing. Mash avocado with a fork. Season with 1 tsp (5 mL) lemon juice, salt, and pepper.
  • Mix about 1/4 cup (60 mL) dressing into the crab meat and taste, adjusting as needed. Refrigerate the remaining dressing for up to two weeks - it works great on salads.
  • To serve, put crab meat mixture into the wonton shells so they are bursting. Spoon the avocado mixture onto a plate and place assembled tacos on top. Garnish with radish slices and sprouts.

Nutrition Facts : Calories 1237.1, Fat 125.4, SaturatedFat 10.4, Sodium 795.2, Carbohydrate 32.9, Fiber 8.3, Sugar 19.8, Protein 4.8

CRAB TACOS



Crab Tacos image

My Aunt Kate spotted this recipe for me. I can't wait to try it! Although the recipe calls for taco shells, I'll probably use warmed soft corn tortillas or tostada shells. From Sunset Kitchen Cabinet.

Provided by cookiedog

Categories     Crab

Time 40m

Yield 8 tacos

Number Of Ingredients 14

4 roma tomatoes, halved, seeded, and sliced
1 large garlic clove, minced
2 large jalapeno chiles, halved, seeded, and sliced, divided
1/2 cup fresh cilantro leaves, divided
3 tablespoons fresh lime juice
kosher salt & freshly ground black pepper
1 teaspoon olive oil
1/2 cup chopped onion
8 ounces shelled cooked crab
8 taco shells (see Notes) or 8 tortillas (see Notes)
1 cup iceberg lettuce, thinly sliced
1 cup shredded monterey jack cheese or 1 cup cheddar cheese
1 avocado, thinly sliced
1/4 cup chopped green onion

Steps:

  • Preheat oven to 350°.
  • Put tomatoes, garlic, half of the jalapeño, 1/4 cup cilantro, and the lime juice in a food processor and pulse a few times to chop.
  • Add salt and pepper to taste.
  • Set salsa aside.
  • In a large skillet, heat oil over medium heat.
  • Sauté onion and remaining jalapeño until soft, 4 minutes.
  • Add crab and cook just until crab is warm, about 2 minutes.
  • Put taco shells or tortillas on a baking pan and warm in oven, about 3 minutes.
  • Arrange on a platter and fill with crab mixture, dividing evenly.
  • Top crab with lettuce, cheese, and avocado.
  • Sprinkle tacos with green onion and remaining 1/4 cup cilantro.
  • Serve immediately, with salsa on the side or on top.

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