Crab Taco with Pickled Avocado - 6 oz

Prep

35 Minutes

Total

300 Minutes

Yield

2 Servings

Ingredients

Pepper & Onion Sauté

  • 1 Tbsp Canola Oil
  • 1/8 Ea Red Bell Pepper, diced
  • 1/8 Ea Yellow Bell Pepper, diced
  • 1/8 Ea Red Onion, diced
  • 3/4 Tsp Chili Powder
  • Pinch Cumin
  • Pinch Smoked Paprika
  • 2 Tsp Cilantro, chopped

Lime Crème Fraiche

  • 1/4 Cup Crème Fraiche
  • 1/3 Ea Lime, zest & juiced
  • To Taste Salt

Pickled Avocado

  • 1/3 Cup White Wine Vinegar
  • 1/3 Cup Water
  • 2 1/2 Tbsp Sugar
  • 1 Tsp Salt
  • 1 Ea Avocados, firm, sliced
  • 1/2 Ea Garlic Clove, smashed
  • 1/3 Ea Lime, sliced
  • 2 Ea Cilantro Stems
  • 1/4 Tsp Red Pepper Flakes

Fried Crab

  • 2 Cup Canola Oil
  • 6 Oz Heron Point Jumbo Lump Crab Meat
  • 1/3 Cup All-Purpose Flour
  • 2 Tbsp Cornstarch
  • 3/4 Tsp Baking Powder
  • 1/3 Cup Pilsner Beer

To Serve

  • Corn Tortillas
  • Red Cabbage, core removed and thinly sliced
  • Lime Wedge

Instructions

Pepper & Onion Sauté

  1. Heat oil in sauté pan on medium high heat
  2. Cook vegetable until tender, about 5 minutes
  3. Season with spices, finish with cilantro

Lime Crème Fraiche

  1. In a small bowl combine the crème fraiche, lime zest and juice, season with salt

Pickled Avocado

  1. In a small sauce pot bring vinegar, water, sugar, and salt to a boil
  2. Once sugar and salt are dissolved, remove from heat and chill completely
  3. In a mason jar, arrange avocado, garlic, lime, cilantro, and red pepper flakes inside Pour chilled vinegar mixture on top
  4. Keep in fridge for at least 5 hours to infuse

Fried Crab

  1. Heat oil in medium sauce pot to 350°F
  2. In small mixing bowl whisk together 1 Cup flour, cornstarch, baking powder and stream in beer continuing to whisk until combined
  3. Dredge crab in flour and then dip in beer batter
  4. Carefully drop into hot oil and fry for 1-2 minutes or until golden brown
  5. Remove with slotted spoon and drain on paper towels
  6. Repeat until all crab is fried