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Dungeness crab tacos
Vancouver chef and sustainable seafood ambassador Ned Bell shares his infamous Dungeness Crab Taco recipe.
SERVES
2
Ingredients
- 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)
Directions
- Set aside one teaspoon of lime juice for the avocado.
- Mix remaining lemon juice with lime zest, miso paste, mustard, maple syrup,
- Canola oil in a blender to make the dressing.
- Mash avocado with a fork.
- Season with one teaspoon lemon juice, salt and pepper.
- 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:
- Put crab-meat mixture into the wonton shells so they are bursting with crab meat.
- Spoon the avocado mixture onto a plate and place assembled tacos on top.
- Garnish with radish slices and sprouts.
- 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.
