Blue Crab Tacos #SundaySupper

www.pescetarianjournal.com

At least once a month, I dedicate one of my recipes to the #SundaySuper Movement, led by Isabel Foodie of the Family Foodie blog. Every Sunday, she invites bloggers who belong to her #SundaySupper group on Facebook to post dishes incorporating the week’s theme. This week, the theme is Mexican Fiesta (honoring Mexican Independence Day). I’m happy to link Maryland Blue Crab Month and #SundaySupper with my Blue Crab Tacos recipe.

For this recipe I used Maryland back fin blue crab meat, which has a sweet pronounced crab flavor. It’s perfect for tacos and for Mexican dishes in general. Making the sauce had me nervous. Crab and cheese don’t have a natural affinity for one another. However, at the supermarket I happened upon queso fresco (a soft, mild un-aged cheese), and had a hunch that it would be mild enough to let the crab do the singing in the dish.

www.pescetarianjournal.com

The sauce had to have a red tinge (sweet paprika and chili powder obliged). Then the sauce needed a hint of spicy sweetness to complement the sweet taste of Maryland blue crab. Cinnamon was the perfect addition. I rounded out those flavors with ground chipotle peppers and fresh lime juice. I didn’t shred the lettuce for the tacos because it’s messy and annoying when the lettuce falls. I used whole leaves of bib lettuce, and the effect was like a lettuce wrap wrapped in a soft taco. I must give praise to Karen Page and Andrew Dornenburg for their amazing book, “The Flavor Bible.” I use this wonderful reference again and again to conjure up flavors that are appropriate for the ingredients and the food’s cultural roots. Join the Mexican Fiesta all day today by checking out the other bloggers’ recipes below.

www.pescetarianjournal.com
Creamy Queso Fresco Sauce with Edible Calendula Blossom

Blue Crab Tacos (Serves 4)

Ingredients

Queso Chipotle Sauce with Blue Crab
1 small onion, minced 
4 ounces queso fresco (fresh Mexican cheese)
1/2 cup unsweetened soy milk (or cow’s milk)
1/2 teaspoon ground cinnamon
1/2 teaspoon sweet paprika
1/4 teaspoon dried, ground chipotle pepper
1/4 teaspoon fresh lime juice
1/4 teaspoon chili powder
8 ounces back fin blue crab meat (set aside and refrigerate 4 teaspoons of crab)
Dried edible flowers (such as calendula), or fresh cilantro for garnishing

Directions

  1. Add minced onion, queso fresco, milk, into blender.
  2. Blend until smooth.
  3. Add spices, lime juice, and blend again.
  4. Refrigerate sauce for 20 minutes. 
  5. Add 6 ounces of crab meat to a glass bowl. 
  6. Pour cool sauce over crab and mix very gently to avoid breaking up the crab meat. Refrigerate the sauced crab meat. 
www.pescetarianjournal.com
Mix Crab Meat Gently with Sauce

Taco Filling
6 ounces of the blue crab with sauce
1 large avocado, cubed 
2 large tomatos, cubed
1 head organic bib lettuce, washed and spun dry
9 ounces white corn tortillas (soft)
2 tablespoons cilantro, chopped
4 teaspoons crab (the crab set aside without sauce)

Assembling the Tacos

  1. Stack tortillas on a microwavable plate and cover loosely cover with plastic wrap or a microwave cover. Heat at 75% power for one minute.
  2. Place two tortillas per person on taco holders or on plates. 
  3. Place one leaf of bib lettuce on each tortilla shell.
  4. Spoon on the tomatoes, avocado, and cilantro, and crab with sauce (about one heaping teaspoon of crab with sauce for each taco.
  5. Top each taco with 1/2 teaspoon of the reserved crab meat.
  6. Spoon the remaining sauce into ramekins and garnish with an edible flower or a small sprig of cilantro.
www.pescetarianjournal.com

Check out these #SundaySupper Bloggers:

Sopas (soups), Ensaladas (salads), and Entremeses (starters)

La Comida (the food)

Postres (desserts)

Bebidas (beverages)

Wine Pairings for Mexican Fiesta #SundaySupper – ENOFYLZ

Comments

  1. says

    Yummy! I love the idea of a crab taco. I just wish I lived close to the sea where I can get fresh crabs. That’s the part that I dislike about living in the midwest. Not being able to get fresh seafood. boo :(
    But your dish looks amazing!

  2. says

    Thanks for your kind comment. You know, there are types of crab, such as dungeness crab, which I love but typically wait until I travel out to California to see the inlaws to load up on it. I can buy it here, but it’s just too expensive because it’s shipped here. So if you’re traveling east, remember to “load up” on the blue crabs that are so plentiful here!

  3. says

    Oh I have that Flavor Bible book too! I love just reading it for ideas and refer to it when I need a complementary flavor. I must say I’m glad you did crab tacos because we usually think of beef, pork, chicken, shrimp tacos and never crab. I love crab.

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>