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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Jumbo Lump Crab Tacos

on October 1, 2017

Let's Dish

Jumbo-Lump

Crab!!!!

 

 

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I’m using chives, from My Hanging Herb Garden, for both my Crab Guacamole Dip and Jumbo Lump Crab Tacos. Above I’ve shown a few different ways you might like to serve these recipes. Whether serving them with crispy pita chips, warm tortilla chips, or mini tacos, will impress family and friends.

Jumbo Lump Crab is so versatile. It starts out as a “blank slate” to which you can add any ingredients you like. The options are endless. I’m going to share my two favorite ways to enjoy crab.

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Photo Jul 27, 10 57 54 AM

Crab Avocado Dip

Crab Tacos (3)

Crab Tacos (3)

Crab Tacos

Guacamole (3)

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Chives (2)

Chives (2)

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Red Onion

Diced Red Onion (2)

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Cilantro

Guacamole-7 (1)

Guacamole-6-1

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Prep Time: 30 Minutes
Yields: 6 mini tacos
Yields: 6 tostadas
Equipment: large mixing bowl, elevated oven-proof wire rack, 1 rimmed baking sheet pan, rubber spatula, chef’s knife

Ingredients For Crab Tacos And Tostadas:
1 pound jumbo lump crab meat
1 1/2 limes, juiced
1/4 cup of red onion, finely diced
1/4 cup Fresno Chili, seeded and minced
2 tablespoons fresh chives, finely minced
2 tablespoon of cilantro, roughly chopped
1 tablespoon Kosher salt
pinch of freshly ground black pepper
1 package of wonton wrappers
6 tostadas

Directions For Mini Crab Tacos:
Place the lump crab meat into a bowl. Next add chives, red onion, Fresno chili, cilantro, lime juice, Kosher salt, and freshly cracked black pepper. Gently toss all the ingredients together.

Ingredients For Crab Guacamole:
1 pound lump crab meat, reserve 5 tablespoons for garnish
4 avocados, pitted and diced
1/4 cup fresh store-bought salsa and or Pico de Gallo (thoroughly drained of their juice)
1 1/2 limes, juiced
1 Fresno chili, seeded and minced
1/4 cup red onion, finely diced
2 tablespoons cilantro leaves, roughly chopped
2 tablespoons Kosher salt
1 teaspoon freshly ground black pepper

Directions:
Half and seed all 4 avocados transfer into a large mixing bowl. Add the rest of the ingredients to the bowl. Using a fork mash the avocados. Do not mash until completely smooth. Allow some chunky pieces to remain for texture, mix to combine. Add the jumbo lump crab meat to the guacamole. Using a rubber spatula gently fold in the crab meat. Reserve 1 tablespoon, per tostada, of jumbo lump crab meat for garnish.

Directions For Wonton Taco Shells:
Preheat oven to 350-degrees F.
Place an elevated oven-proof rack on a baking sheet. Using either round or square wonton wrappers, lay the wonton wrappers over each wire rack to form a taco shell.

Bake for 8 to 9 minutes. Remove the wonton wrappers from the oven and let cool slightly. Gently remove shells from the rack, then carefully spoon in the crab filling.

Note: Place 1 teaspoon of guacamole on the bottom of the plate to use as “food glue”. This will enable the tacos to stand up-right on the plate. Serve three for an appetizer.

Chunky-Style Guacamole

My Hanging Herb Garden And Summertime Flowers

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2 responses to “Jumbo Lump Crab Tacos

  1. […] Source: Jumbo Lump Crab- Two Ways […]

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