alaskan crab tacos

crab tacos

My sister moved to Alaska last year. If you don’t know where Alaska is, well…it’s far. REALLY far. Unless you live in Canada, which I do not. I live in the US, on the east coast, in Northern Virginia.

Alaska may as well be on the moon.

So when my buddies at Alaska Seafood asked if I’d be willing to jump into their contest, I hesitated for about three seconds. Because the grand prize is a trip. A free trip. To the moon Alaska!

I just told you a mere three days ago that I rarely enter recipe contests. But I know you’ll understand.

It’s for my sister. And for me. And for you. Really!

I’ll post some really great stories and photos and all the Alaskan seafood recipes I can find. Promise.

But first I have to win! I’ll keep you posted ;-)

This taco recipe using fresh crab takes just 15 minutes to make. The key is to use the freshest ingredients possible and nice big lumps of crab. My store was out of all their jumbo lump Alaskan crab so I made do with smaller pieces; it’s much cheaper but worth the extra dollars for the good stuff when you can get it.  For texture, a few fresh jalapeno slices are fabulous if you can handle the spice; if not, add some thinly shredded lettuce or cabbage. I like to add both.

Top it off with an ice cold beer or margarita and you’ll be in crab taco heaven!

alaskan crab tacos

Comments

  1. says

    My sister and I used to be separated by 1800 miles. Stupid huge country. It was CRUEL. Sisters are not meant to be separated! It should be the law.

    • says

      aaaaahhh…Baja brings back so many great memories for me! I lived in SoCal for a long time and we would cross the border for beer and tacos (mostly beer in those days ;) all the time!

  2. Glynis Latosky says

    These sound so easy to make but the end result looks fantastic! 5 star Mexican restaurant quality! How do you do it??!

  3. says

    Both the salsa and the avocado sauce look excellent. Smart idea, draining the salsa and using the extra bit to heat up the crab. I freeze extra chipotle peppers, too. I freeze them individually on a tray and then put them into a freezer bag. Haven’t had any problem with them going bad.

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