About the Recipe
Ingredients
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)
Preparation
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