Alaska Crab Tacos
Recipe courtesy of Alaska Seafood Marketing Institute.
12 to 16 ounces Alaska crab meat (from 2 to 3 pounds Snow or Dungeness crab)
4 red bell peppers or 10 to 12 ounces bottled roasted red peppers
1 cup Mexican crema or sour cream
1/2 cup fresh cilantro, chopped
2 teaspoons fresh lime juice
2 cups grated Queso Oaxaca or Monterey Jack cheese
8 (6 to 7-inch) tortillas
Hot sauce, if desired
- Rinse frozen Alaska Crab legs under cold running water to remove any ice glaze; pat dry with paper towels. Discard towels. Steam or boil frozen crab in a large pot for 6 to 8 minutes, until heated through. When cool, use kitchen shears to cut the shells open and remove crabmeat. Chop or shred meat, if desired.
- Over an open flame (grill or cooktop), roast bell peppers until blackened. Cool slightly; rub off skin with a paper towel (or place in a paper bag for 5 minutes for skin to soften). Seed and thinly slice peppers.
- Mix crema, cilantro and lime juice together in a small bowl; set aside.
- To Serve: Divide red pepper strips, cheese and crabmeat between tortillas. Top with 2 tablespoons crema mixture. Serve with your favorite hot sauce, if desired.
Makes 8 servings.
Tip: Alaska Crab is already fully cooked, so thawed crab legs may be shelled without steaming or boiling.
Nutritional Information Per Serving (1/4 of recipe): Calories: 622; Total Fat: 33g; Saturated Fat: 18g; Total Carbs: 40g; Fiber: 4g; Protein: 42g; Sodium: 1130mg.
Recipe and photograph courtesy of Alaska Seafood Marketing Institute.