The only thing better than fish tacos is crab tacos. We like to top them with sour cream, cilantro, and lime sauce, but you could also just drizzle with a bit of melted butter.
Servings and Ingredients
|12-to-16-oz. Alaska crab meat, from 2 to 3 pounds of Alaska King, snow, or Dungeness crab|
|4 red bell peppers, sliced|
|1 c. Hy-Vee sour cream|
|½ c. fresh cilantro, finely chopped|
|2 tsp. fresh lime juice|
|2 c. Queso Oaxaca cheese, grated|
|8 small (6-to-7-inch) tortillas, warmed|
|Hot sauce, if desired|
Things To Grab
- Paper towels
- Large pot
- Kitchen shears
- Small bowl
- 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 sour cream, 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.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 70mg
- Sodium: 760mg
- Total Carbohydrates: 30g
- Protein: 20g