How about changing things up on taco night? This easy and delicious recipes for crab tacos, made with wild Alaskan crab, takes only 25 minutes to prep and cook!
Alaska Crab Tacos
12 to 16 oz. Alaska Crabmeat (from 2 to 3 pounds of Alaska King, Snow or Dungeness crab)
4 red bell peppers OR 10 to 12 oz. bottled roasted red peppers
1 cup Mexican crema or sour cream (“Mom” prefers organic sour cream)
1/2 cup fresh cilantro, chopped
2 teaspoons lime juice
2 cups grated Queso Oaxaca or Monterey Jack cheese (“Mom” prefers organic)
8 small (6 to 7-inch) tortillas, warmed (“Mom” prefers gluten-free)
Favorite 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.
Cook’s tip: Alaska Crab is already fully cooked, so thawed crab legs may be shelled without steaming or boiling.
*Recipe and image courtesy of Alaska Seafood Company.*