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Spiced Crab Tacos

2 medium tomatoes, finely chopped

2 large red radishes, cut into 1/4-inch dice

1/2 small red onion, finely chopped

1/4 cup chopped cilantro

2 teaspoons Sriracha chile sauce


1 large jalapeño

1/2 red bell pepper, cut into 1/3-inch dice

1/2 yellow bell pepper, cut into 1/3-inch dice

3 tablespoons extra-virgin olive oil

1 tablespoon fresh lime juice

1 tablespoon chopped mint

1/2 pound lump crabmeat, picked over for shell

Eight 10-inch flour tortillas, halved or quartered

Step 1 In a medium bowl, combine the tomatoes, radishes, red onion, 2 tablespoons of the cilantro and the Sriracha. Season the salsa with salt.

Step 2 Light a grill or preheat a grill pan. Grill the jalapeño over moderate heat, turning, until charred all over. Let cool, then discard the charred skin, stem and seeds. Finely chop the jalapeño.

Step 3 In another medium bowl, combine the jalapeño, red and yellow bell peppers, olive oil, lime juice, mint and the remaining 2 tablespoons of cilantro. Gently fold in the crabmeat and season with salt.

Step 4 Grill the tortillas over high heat until puffed and charred in spots, about 20 seconds per side. Serve the spiced crab with the warm tortillas and salsa.

Prep Time: 25 min Yields: 4


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