Crab Tacos Food

CRAB & AVOCADO TOSTADAS

Steps:

• Put the onion in a bowl and cover with half the lime juice and a good pinch each of sugar and salt. Leave to soften while you get everything else ready.
• Mix together the crabmeat, spring onions and half the chilli. Season with black pepper and set aside. Mash the avocado with the remaining lime juice, garlic and some seasoning. You can leave it quite chunky or mash it until smooth. Stir in the rest of the chilli.
• Bend each tortilla in half and toast in a toaster for 1 min. Put on 2 plates and top with the salad leaves, then mashed avocado. Finish with the crabmeat and drained pickled onion. Serve with lime wedges for squeezing over.

CRAB TACOS

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.

JUMBO LUMP CRAB TACO, PICKLED CHILES AND AVOCADO

Steps:

• In a medium bowl, add the crab, chives, lime zest and juice, freshly cracked black pepper, to taste, a drizzle of extra-virgin olive oil, and pickled chiles. Carefully toss to combine and taste. Season with salt and extra-virgin olive oil, if needed.
• To a bowl, add the garlic, salt and black pepper, to taste, lime juice, avocado, and a little drizzle of extra-virgin olive oil. Lightly mash with a fork, leaving the guacamole a little chunky. Taste and season with more salt and pepper, if needed.
• Put a little blended oil into a medium pot over medium-high heat and heat to 350 degrees F.
• Using a thin, wooden rolling pin, put the wonton wrapper around the end of the rolling pin and pinch with tongs. Put the end into the heated oil and allow to fry. Once the taco begins to crisp and hold its shape, remove the rolling pin. Allow to fry until puffy and slightly browned on all sides, about 2 minutes. Repeat with remaining wontons. Drain the shells on paper towels.
• Put 3 dollops of the guacamole on the plate. This will help hold the tacos upright. Top each mound with a taco shell to hold in place. Fill the taco shells with the crab salad. Top each with a couple pickled onions and freshly picked cilantro leaves.
• Pack the chiles into 2 (1-quart) jars and cover them with water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace it with sherry vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups liquid.
• Pour the vinegar mixture into a nonreactive saucepan and add the bay leaves, coriander seeds, black peppercorns, cumin seeds, marjoram, and garlic. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes. Remove from the heat and let cool slightly. Pour the hot liquid into the jars to cover the peppers, and screw on the lids. Refrigerate for up to 1 month.
• Pack the onions in 2 (1-quart) jars and cover the water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half of the water and replace it with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups of liquid.
• Pour the vinegar mixture into a nonreactive saucepan, add the mustard seeds, red pepper flakes, coriander seeds, black peppercorns, garlic, and bay leaves, and bring to a boil over high heat. Allow the liquid to boil for 2 minutes, and then remove it from the heat.
• Pour the hot liquid into the jars to cover the onions and screw on the lids. Refrigerate for up to 1 month.

TUNA TACOS

Steps:

• For the ginger pickled carrots: Combine the sugar, vinegar and 2 cups water in a pot and bring to a boil, stirring until the sugar is dissolved. Pour into a plastic container and let cool completely.
• Once cooled, add the carrots and ginger to the pickling liquid¿make sure they are completely covered by the liquid. Refrigerate for at least 6 hours before using (24 hours is best).
• For the sweet potato puree: Preheat the oven to 350 degrees F. Pierce the skins of the sweet potatoes and bake until tender, about 45 minutes. (Leave the oven on for heating up the tortillas.)
• Once cooked, cut the sweet potatoes in half and scoop the flesh into a food processor. Add the butter and honey and puree until smooth. Season with salt and pepper. Hold hot until ready to plate.
• For the tuna: Combine the Cajun seasoning and salt, and mix. Sprinkle the tuna pieces with the spice mixture. Heat a large saute pan over high heat until the pan begins to smoke. Add the grapeseed oil to the pan and then sear the tuna on two sides, leaving it rare in the center. Remove the tuna from the pan and let rest for 5 minutes.
• For the guacamole: Scoop the avocado flesh into a bowl. Add the red onions, tomatoes, cilantro and lime juice, and mash with a fork to combine. Season with salt and pepper.
• To build the taco: Heat the tortillas in the oven just until warm, not crisp, 2 to 3 minutes. Spoon 2 tablespoons of the sweet potato puree onto each tortilla. Add a piece of tuna, then top with about 1 ounce of the pickled carrots and 1 tablespoon of the guacamole. Garnish with two sprigs of cilantro and serve.

EASY CRAB TACOS WITH COCKTAIL SAUCE

Steps:

• Process cocktail sauce and preserves in food processor until smooth. Spoon into small bowl. Refrigerate until ready to use.
• Combine all remaining ingredients except tortillas and arugula. Refrigerate 6 hours.
• Warm tortillas as directed on package just before serving. Top with crabmeat mixture, arugula and apricot mixture.

CRAB MEAT TACOS

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.

DUNGENESS CRAB TACOS WITH RADISHES

Steps:

• Set aside 1 tsp (5 mL) of lemon juice for the avocado. Mix remaining 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 crab meat and taste, adjusting as needed. Refrigerate the remaining dressing for up to two weeks - it works great on salads.
• To serve, put crab meat mixture into the wonton shells so they are bursting. Spoon the avocado mixture onto a plate and place assembled tacos on top. Garnish with radish slices and sprouts.

CRAB TACOS RECIPE

Steps:

• 1. 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. 2. 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. 3. 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

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.