Dungeness crab tacos

By Ned Bell
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Vancouver chef and sustainable seafood ambassador Ned Bell shares his infamous Dungeness Crab Taco recipe.



  • Juice and zest of 1 lime, divided
  • 2 tablespoons miso paste
  • 2 tablespoons Dijon mustard
  • 2 tablespoons maple syrup (may be substituted with honey)
  • 1 cup canola oil
  • 1 ripe avocado
  • Sea salt
  • Freshly ground pepper
  • 3/4 cup fresh cooked Dungeness crab
  • 6 crispy wonton shells
  • 2 radishes, thinly shaved
  • 1/2 cup radish sprouts
  • Togarashi spice (Japanese chili powder with nori, sesame & orange zest)


  1. Set aside one teaspoon of lime juice for the avocado.
  2. Mix remaining lemon juice with lime zest, miso paste, mustard, maple syrup,
  3. Canola oil in a blender to make the dressing.
  4. Mash avocado with a fork.
  5. Season with one teaspoon lemon juice, salt and pepper.
  6. Mix about 1/4 cup dressing into the crab meat and taste, adjusting as needed. Refrigerate the remaining dressing for up to two weeks—it is great on salads.

To serve:

  1. Put crab-meat mixture into the wonton shells so they are bursting with crab meat.
  2. Spoon the avocado mixture onto a plate and place assembled tacos on top.
  3. Garnish with radish slices and sprouts.
  4. Garnish with Togarashi spice

*To make crispy wonton shells, buy gyoza wrappers and cook them in a shallow fry pan with canola oil over medium heat until they are golden and crispy. 

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