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Dungeness Crab Tacos with Radish Sprouts

Dungeness Crab Tacos with Radish Sprouts
PREP TIME
20 min
COOK TIME
10 min
YIELDS
2 servings

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.

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Ingredients

Tacos

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

To serve

2
radishes, thinly shaved
½
cup (125 mL) radish sprouts
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Directions

Step 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.

Step 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.

Step 3

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.

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My rating for Dungeness Crab Tacos with Radish Sprouts
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