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Dungeness Crab Tacos with Miso Lime dressing



About the Recipe


  • Juice and zest of 1 lime, divided

  • 2 tablespoons miso paste

  • 2 tablespoons Dijon mustard

  • 2 tablespoons maple syrup (may be substituted with honey)

  • 1 cup canola oil

  • 1 ripe avocado

  • Sea salt

  • Freshly ground pepper

  • 3/4 cup fresh cooked Dungeness crab

  • 6 crispy wonton shells

  • 2 radishes, thinly shaved

  • 1/2 cup radish sprouts

  • Togarashi spice (Japanese chili powder with nori, sesame & orange) zest)


Set aside one teaspoon of lime juice for the avocado.

Mix remaining lemon juice with lime zest, miso paste, mustard, maple syrup, Canola oil in a blender to make the dressing. Mash avocado with a fork. Season with one teaspoon lemon juice, salt and pepper. Mix about 1/4 cup dressing into the crab meat and taste, adjusting as needed. Refrigerate the remaining dressing for up to two weeks—it is great on salads.

To Serve: Put crab-meat mixture into the wonton shells so they are bursting with crab meat. Spoon the avocado mixture onto a plate and place assembled tacos on top. Garnish with radish slices and sprouts.

Garnish with Togarashi spice *To make crispy wonton shells, buy gyoza wrappers and cook them in a shallow fry pan with canola oil over medium heat until they are golden and crispy.

Photo Credit: Kevin Clark Studios

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