Dungeness Crab Tacos with Radish Sprouts

  • prep time20 min
  • total time 30 min
  • serves 2

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.

15 Ratings
Directions for: Dungeness Crab Tacos with Radish Sprouts



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



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.

To serve

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.

See more: Appetizer, Citrus, Lunch, Mexican, Seafood



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