CRAB TACOS
My Aunt Kate spotted this recipe for me. I can't wait to try it! Although the recipe calls for taco shells, I'll probably use warmed soft corn tortillas or tostada shells. From Sunset Kitchen Cabinet.
Provided by cookiedog
Categories Crab
Time 40m
Yield 8 tacos
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- Put tomatoes, garlic, half of the jalapeño, 1/4 cup cilantro, and the lime juice in a food processor and pulse a few times to chop.
- Add salt and pepper to taste.
- Set salsa aside.
- In a large skillet, heat oil over medium heat.
- Sauté onion and remaining jalapeño until soft, 4 minutes.
- Add crab and cook just until crab is warm, about 2 minutes.
- Put taco shells or tortillas on a baking pan and warm in oven, about 3 minutes.
- Arrange on a platter and fill with crab mixture, dividing evenly.
- Top crab with lettuce, cheese, and avocado.
- Sprinkle tacos with green onion and remaining 1/4 cup cilantro.
- Serve immediately, with salsa on the side or on top.
CRAB TACOS AND LIME CREAM
"Fast and suprisingly elegant, these addictive tacos are also light and refreshing." From Natural Health magazine, August 2008. I added a bit of chipotle powder to the cream dressing.
Provided by yogiclarebear
Categories Crab
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the crab, tomatoes with chilis, taco seasoning, and lime juice in a sauce pan over low heat; bring to a gentle simmer until heated through.
- Whisk together mayonnaise, lime juice, and zest, and toss with the greens.
- Warm the tortillas gently in the microwave for 30 seconds.
- Serve the crab on the tortillas with the greens on top.
Nutrition Facts : Calories 444.3, Fat 7.7, SaturatedFat 0.9, Cholesterol 86.1, Sodium 1825.7, Carbohydrate 58, Fiber 0.9, Sugar 0.7, Protein 35.7
NO COOK CILANTRO LIME CRAB TACOS
Delicious crab meat with a kicked up blend of spices is the perfect way to usher in the fall season. Best of all, there's no cooking involved!
Provided by Rachel Hanawalt
Categories Entrees
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Start by making the crab salad. In a large bowl whisk together lime juice, olive oil, chipotle chili powder, black pepper and cilantro until the dressing is evenly combined. Next fold in crab meat, tomatoes, red onion, and yellow pepper. Set the salad aside.
- To make the honey cilantro sour cream mix together sour cream, honey, and cilantro until evenly combined and then set aside.
- Finally, assemble the crab tacos by arranging avocados and then the crab salad on a tortilla shell. Finish by drizzling with honey cilantro sour cream. Serve immediately. This recipes makes enough for four people to have two crab tacos each.
CRAB MEAT TACOS
Make and share this Crab Meat Tacos recipe from Food.com.
Provided by mrs.huffmankitchen
Categories < 15 Mins
Time 11m
Yield 6 pieces
Number Of Ingredients 10
Steps:
- Heat large non-stick skillet over medium heat; add olive oil.
- Add the chopped sweet onion; cook until light brown.
- Add the diced tomato, shredded cabbage and crab meat; stir.
- Meanwhile, beat the eggs together with the milk and salt.
- Add the beaten egg mixture to the skillet.
- Stir and cook until the eggs are done, cooked and seasoned with 1 Tablespoon Ranch dressing.
- Heat the tortillas in a skillet; fill with the cooked crab meat.
- Pour the remaining Ranch dressing on top.
Nutrition Facts : Calories 234.9, Fat 15, SaturatedFat 3.1, Cholesterol 106.2, Sodium 630.5, Carbohydrate 18.9, Fiber 2.5, Sugar 3.5, Protein 7.3
CREMA
Crema is thinner than sour cream, a little more tangy and slightly salty. You can sometimes find it in stores, but it's very simple to make at home by combining sour cream with heavy cream and lime juice (you could use buttermilk instead) and allowing it to set up at room temperature for a few hours, until it turns into a kind of liquid velvet. It's marvelous with fish tacos, as a dressing for hot slaw, or drizzled over roasted carrots or sweet potatoes. Once you start using it, you will use it all the time.
Provided by Sam Sifton
Categories sauces and gravies
Time 2h5m
Number Of Ingredients 4
Steps:
- Whisk the sour cream and heavy cream together in a bowl, then add the salt and the lime juice, and whisk again. Cover the bowl, and allow it to sit at room temperature for a minimum of 2 hours and ideally overnight. It will thicken nicely. Use right away, or transfer to a jar and store in the refrigerator until ready to use.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 7 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 14 grams, Sodium 187 milligrams, Sugar 2 grams
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CRAB TACOS WITH AVOCADO SAUCE | THE WICKED NOODLE
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Estimated Reading Time 5 mins
- Place garlic clove in a food processor and run until finely minced (it’s a good idea to do this first with any recipe that uses garlic and a food processor; this way you ensure there are no large garlic pieces). Add the rest of the salsa ingredients; pulse until finely chopped (about 10-15 pulses). Place salsa in serving dish and rinse out the food processor.
- Place all ingredients for the avocado sauce into the food processor and run until very smooth. Place in serving dish.
- Drain a few tablespoons of juice from salsa and add to saucepan. Add crab, salt and melted butter; mix thoroughly, being careful to keep crab pieces from falling apart. Heat crab mixture over low heat until very warm.
- Heat tortillas in a cast-iron skillet or griddle, overlapping as necessary but ensuring that at least half of each tortilla is touching the pan. Remove when either warmed or leave slightly longer to get a light char.
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4/5 Total Time 25 minsAuthor Michael Psilakis
- In a medium bowl, combine the tomatoes, radishes, red onion, 2 tablespoons of the cilantro and the Sriracha. Season the salsa with salt.
- Light a grill or preheat a grill pan. Grill the jalapeño over moderate heat, turning, until charred all over. Let cool, then discard the charred skin, stem and seeds. Finely chop the jalapeño.
- In another medium bowl, combine the jalapeño, red and yellow bell peppers, olive oil, lime juice, mint and the remaining 2 tablespoons of cilantro. Gently fold in the crabmeat and season with salt.
- Grill the tortillas over high heat until puffed and charred in spots, about 20 seconds per side. Serve the spiced crab with the warm tortillas and salsa.
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