Snow crab tacos
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Snow crab tacos
Rated 5.0 stars by 1 users
Auteur
Amine Laabi
Temps de préparation
15 minutes
Temps de cuisson
30 minutes
Snow crab tacos
Ingrédients
- 4 snow crabs, cooked and cleaned (about 500g)
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1 tablespoon fresh chopped dill
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Zest of 2 limes
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Salt and pepper to taste
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3 tablespoons olive oil
- 2 cups blue corn flour tortilla mix
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1 1/8 cups lukewarm water
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1 small fennel, finely diced
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1 small red jalapeño, finely diced
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2 Lebanese cucumbers, finely diced
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Salt and pepper to taste
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Juice and zest of 1 lime
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4 tablespoons olive oil
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1 tablespoon chopped fresh dill
- Fresh burrata, mixed with a touch of cream
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Salmon eggs
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Fresh dill
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Lime wedges
For the Crab:
For the Tortillas:
For the Salsa:
For the Toppings:
Instructions
- In a bowl, combine the cooked and cleaned snow crab meat with chopped dill, lime zest, salt, pepper, and olive oil. Toss gently to coat the crab meat evenly. Set aside.
In a mixing bowl, combine the blue corn flour tortilla mix with lukewarm water. Knead until a smooth dough forms.
Divide the dough into equal-sized balls, about 1 to 1.5 inches in diameter.
Preheat the tortilla press. Place a ball of dough between two sheets of parchment paper or plastic wrap inside the press.
Press down firmly to flatten the dough into a tortilla. Repeat with the remaining dough balls.
Heat a skillet or griddle over medium-high heat.
Carefully peel off the parchment paper or plastic wrap from one side of the flattened tortilla and place the tortilla onto the hot skillet.
Cook for about 1-2 minutes on each side, until lightly browned and cooked through. Keep warm wrapped in a clean kitchen towel.
Take a warm tortilla and place a dollop of fresh burrata mixed with cream in the center.
Top the burrata with a generous portion of the prepared crab mixture.
Spoon salsa over the crab, followed by salmon eggs and fresh dill.
Serve with lime wedges on the side.