Nothing fishy about this crab taco dish

August 12, 2011|Scott Anderson | Culinary Passion

Sure, you've had beef taco, chicken fajitas or pork burritos, but have you ever devoured a crab taco?

 The crab meat gives a nice neutral backdrop to the flavor of the taco. You can add in what you desire, such as pico de gallo, salsa, grated cheese, shredded lettuce, sour cream, avocado, cilantro sprigs, thinly sliced radish, peppers, onions or even pickled jalapenos.  

The sky is the limit. Just remember to keep the ingredients fresh and not to load too much on. A little goes a long way, and allows you to get a burst of flavor in each bite.

— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.

Crab tacos

2 ounces canola oil

1/2 teaspoons ground cumin

1 pound lump or jumbo lump crab meat

2 teaspoons lemon juice

10 6-inch  corn or flour tortillas, warmed

Assorted bowls of condiments

Heat skillet over medium high heat. When hot add in oil and then toss in cumin.  Immediately add in crab meat and toss to coat evenly and stir lightly for 1 to 2 minutes.

Do not stir or toss roughly, you want to keep the lumps intact as much as possible. Remove from heat and drizzle on lemon juice.

Place into a warmed serving bowl and serve up along side tortillas and chosen condiments.

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