Dungeness crab tacos

By Ned Bell
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Vancouver chef and sustainable seafood ambassador Ned Bell shares his infamous Dungeness Crab Taco recipe.

SERVES
2
TOTAL TIME

Ingredients

  • Juice and zest of 1 lime, divided
  • 2 tablespoons miso paste
  • 2 tablespoons Dijon mustard
  • 2 tablespoons maple syrup (may be substituted with honey)
  • 1 cup canola oil
  • 1 ripe avocado
  • Sea salt
  • Freshly ground pepper
  • 3/4 cup fresh cooked Dungeness crab
  • 6 crispy wonton shells
  • 2 radishes, thinly shaved
  • 1/2 cup radish sprouts
  • Togarashi spice (Japanese chili powder with nori, sesame & orange zest)

Directions

  1. Set aside one teaspoon of lime juice for the avocado.
  2. Mix remaining lemon juice with lime zest, miso paste, mustard, maple syrup,
  3. Canola oil in a blender to make the dressing.
  4. Mash avocado with a fork.
  5. Season with one teaspoon lemon juice, salt and pepper.
  6. Mix about 1/4 cup dressing into the 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.
  2. Spoon the avocado mixture onto a plate and place assembled tacos on top.
  3. Garnish with radish slices and sprouts.
  4. Garnish with Togarashi spice

*To make crispy wonton shells, buy gyoza wrappers and cook them in a shallow fry pan with canola oil over medium heat until they are golden and crispy. 

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