Crab Meat Tacos Recipes

Steps:

• Preheat oven to 350°.
• Put tomatoes, garlic, half of the jalapeño, 1/4 cup cilantro, and the lime juice in a food processor and pulse a few times to chop.
• Add salt and pepper to taste.
• Set salsa aside.
• In a large skillet, heat oil over medium heat.
• Sauté onion and remaining jalapeño until soft, 4 minutes.
• Add crab and cook just until crab is warm, about 2 minutes.
• Put taco shells or tortillas on a baking pan and warm in oven, about 3 minutes.
• Arrange on a platter and fill with crab mixture, dividing evenly.
• Top crab with lettuce, cheese, and avocado.
• Sprinkle tacos with green onion and remaining 1/4 cup cilantro.
• Serve immediately, with salsa on the side or on top.

Steps:

• Heat large non-stick skillet over medium heat; add olive oil.
• Add the chopped sweet onion; cook until light brown.
• Add the diced tomato, shredded cabbage and crab meat; stir.
• Meanwhile, beat the eggs together with the milk and salt.
• Add the beaten egg mixture to the skillet.
• Stir and cook until the eggs are done, cooked and seasoned with 1 Tablespoon Ranch dressing.
• Heat the tortillas in a skillet; fill with the cooked crab meat.
• Pour the remaining Ranch dressing on top.

Steps:

• Combine all ingredients in a bowl except water.
• Mix well as you would in making a meat loaf.
• Pour water into pan and add meat.
• Stir occasionally breaking up any large chunks.
• Cook for about 5-10 minutes or until done.

Steps:

• Set aside 1 tsp (5 mL) of lemon juice for the avocado. Mix remaining juice with lemon zest, miso paste, mustard, honey, and canola oil in a blender to make the dressing. Mash avocado with a fork. Season with 1 tsp (5 mL) lemon juice, salt, and pepper.
• Mix about 1/4 cup (60 mL) dressing into the crab meat and taste, adjusting as needed. Refrigerate the remaining dressing for up to two weeks - it works great on salads.
• To serve, put crab meat mixture into the wonton shells so they are bursting. Spoon the avocado mixture onto a plate and place assembled tacos on top. Garnish with radish slices and sprouts.