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Dungeness Crab Tacos

Fresh caught Dungeness crab tacos topped with homemade corn salsa and cilantro lime crema, Enjoy!
Course: Entrée
Cuisine: American, Mexican
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!