Dungeness Crab Tacos
Fresh caught Dungeness crab tacos topped with homemade corn salsa and cilantro lime crema, Enjoy!
Servings: 10 tacos
Ingredients
CORN SALSA:
- 2 ears corn on the cob
- 2 c. cherry tomatoes sliced in half
- 6 green onions thinly sliced
- 1/2 c. cilantro chopped
- 3 T. finely diced jalapenos seeds & membranes removed
- 5 cloves garlic pressed
- 2 T. extra virgin olive oil
- 1 lime zest and juice
- 1/2 tsp. salt
CILANTRO LIME CREMA:
- 1 c. sour cream
- 1/4 c. mayonnaise
- 3 cloves garlic pressed
- 1/2 c. cilantro
- 1 lime zest and juice
- 1/2 tsp. salt
TACOS:
- 10 corn tortillas
- Extra virgin olive oil for brushing
- 2 c. fresh cooked crab meat about 2 whole Dungeness crabs
- 2 c. shredded white sharp cheese or mozzarella or combo
Instructions
- CORN SALSA: Shuck the corn on the cob. Cut the corn kernels off the cob, and place into a medium bowl.
- To the bowl, add tomatoes, green onions, cilantro, jalapenos, garlic, lime zest and juice, olive oil, and salt. Gently toss to combine. Cover and refrigerate until ready to use.
- CILANTRO LIME CREMA: In a food processor or blender, add sour cream, mayonnaise, garlic, cilantro, lime zest and juice, and salt. Process until creamy, but green flecks are still visible. Pour into a small bowl, cover, and place in the refrigerator until ready to serve.
- TO ASSEMBLE THE TACOS: In a large nonstick skillet over medium heat, brush olive oil on one side of a tortilla, flip and brush the other side. Once the corn tortilla is crisp, flip and immediately top with a handful of cheese and crab.
- Once the cheese has melted and the crab is warmed, remove the taco to a serving plate. Repeat these steps with the remaining tortillas. (I use two skillets at the same time making the cooking time faster.)
- Top each taco with corn salad and cilantro lime crema and serve. Enjoy!
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