Dungeness Crab Tacos with Radish Sprouts

Ned Bell, Executive Chef of Four Seasons Hotel Vancouver
Photo by: Shingo Kido

Dungeness Crab Tacos with Radish Sprouts
SERVES 1 (2 to 3 small tacos)

1 tbsp (15 ml) miso paste
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) honey (maple syrup is a great substitute)
1 lemon, juice and  zest
1 cup canola oil
3 tbsp (90 ml) fresh cooked Dungeness crab (1 tbsp per wonton shell)
2 to 3 crispy wonton shells
1 radish, thinly shaved
1 tbsp (15 ml) radish sprouts
1 avocado, smashed and seasoned with lemon juice, sea salt and cracked pepper

1. Mix miso paste, Dijon, honey, lemon juice, lemon zest and canola oil in a blender to make the dressing.

2. Mix some dressing into the crab meat to taste.

3. Put crab meat mixture into the wonton shells so they are bursting with crab meat. Garnish with radish slices and sprouts.

4. Spoon the avocado smash onto a plate and place assembled tacos on top.


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