Juice and zest of 1 lemon, divided
2 Tbsp (30 mL) miso paste
2 Tbsp (30 mL) Dijon mustard
2 Tbsp (30 mL) honey
1 cup (250 mL) canola oil
1 ripe avocado
Sea salt and freshly ground pepper
¾ cup (180 mL)fresh cooked Ocean Wise Dungeness crab
6 crispy wonton shells
2 radishes, thinly shaved
½ cup (125 mL) radish sprouts
1. Set aside 1 tsp (5 mL) of lemon juice for the avocado. Mix remaining lemon 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.
2. Mix about 1/4 cup (60 mL) dressing into the Ocean Wise crab meat and taste, adjusting as needed. Refrigerate the remaining dressing for up to two weeks—it is great on salads.
1. 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.