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.
I went to visit her recently and we had some amazing crab tacos! The crab was so fresh and the avocado sauce brought so much flavor to the taco table.
So I had to come home and recreate it!
This crab taco recipe uses fresh crab and takes just 15 minutes to make. The key is to use the freshest ingredients possible and nice big lumps of crab.
What kind of crab is best to buy for crab tacos?
My store was out of all their jumbo lump Alaskan crab so I made do with claw meat. It’s much cheaper but worth the extra dollars for the good stuff when you can get it. Any kind of jumbo lump crab is best. Maryland Blue Crab is also a great choice, especially if you live close enough to get it fresh.
Toppings for crab tacos
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! Here’s a list of some crab taco toppings:
- Shredded cabbage or lettuce
- Thinly sliced radish
- Diced red or yellow bell pepper
- Sliced jalapeños
- Diced poblano peppers
- Salsa or chopped tomato & onion
- Chopped fresh cilantro
Top it off with an ice-cold beer or margarita and you’ll be in crab taco heaven!
- 1 garlic clove
- 4 Roma tomatoes, each cut into six pieces
- 1/4 large white onion, chopped into eight large pieces
- 1 med-sized chipotle pepper (from a can of chipotle peppers in adobo sauce)
- 1/2 cup cilantro leaves
- juice of 1/2 lime
- 1/2 t kosher salt
- 1 large avocado, skin and pit removed
- 1/4 cup plain yogurt (or sour cream)
- 1/4 cup cilantro leaves
- 1/4 t kosher salt
- 8 oz cooked Alaskan Crab
- 1 T unsalted butter, melted
- 2 -3 T salsa juice (drained from salsa)
- juice of 1/4 lime
- 1/4 t kosher salt
- 4 corn tortillas
- 1/4 cup thinly sliced jalapeno
- 1/2 cup very thinly sliced lettuce or cabbage
- lime wedges
- 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.
- Place 1 oz of crab on each tortilla, top with salsa, avocado sauce, jalapeno slices, and lettuce.
Note: What do you do with the rest of the can of chipotle peppers? I put mine in a plastic, zipped bag in the fridge (double bag it, it likes to leak). They’ll keep a couple of weeks. Or, since your food processor is already out, puree the entire can, put in ice cube trays and, when frozen, put the cubes into a freezer bag. They’ll keep up to 3 months!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 353Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 63mgSodium: 1138mgCarbohydrates: 50gFiber: 42gSugar: 28gProtein: 15g
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