Tacos are the new sushi! These little Ocean Wise™ crab wonton tacos make for elegant appetizers and are a staple on our bar menu.
Substitutions: Maple syrup is a great substitute for the honey.
Pairing Suggestion: Tom Firth: Tantalus Old Vine Riesling.
Recipe by Chef Ned Bell from Yew Seafood + Bar, Four Seasons Vancouver and taken from “The Ocean Wise Cookbook 2” ©2015 Whitecap Books Ltd.
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.
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.
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.