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Alaska Crab Tacos

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Alaska Crab Tacos

Yields1 ServingPrep Time15 minsCook Time10 minsTotal Time25 mins

Alaska Crab Tacos - Alaska Crabmeat (or Snow, Dungeness crabmeat), Roast red pepper strips and cheese between tortillas.

Alaska Crab Tacos

 12 to 16 oz. Alaska Crabmeat (from 2 to 3 pounds of Alaska King, Snow or Dungeness crab)
 4 red bell peppers OR 10 to 12 oz. bottled roasted red peppers
 1 cup Mexican crema or sour cream
 1/2 cup fresh cilantro, chopped
 2 teaspoons lime juice
 2 cups grated Queso Oaxaca or Monterey Jack cheese
 8 small (6 to 7-inch) tortillas, warmed
 Favorite hot sauce, if desired
Prepare Alaska Crabmeat
1

Rinse frozen Alaska Crab legs under cold running water to remove any ice glaze; pat dry with paper towels. Discard towels. Steam or boil frozen crab in a large pot for 6 to 8 minutes, until heated through. When cool, use kitchen shears to cut the shells open and remove crabmeat. Chop or shred meat, if desired.

Prepare roast bell peppers
2

Over an open flame (grill or cooktop), roast bell peppers until blackened.

3

Cool slightly; rub off skin with a paper towel (or place in a paper bag for 5 minutes for skin to soften). Seed and thinly slice peppers.

Making sauce
4

Mix crema, cilantro and lime juice together in a small bowl; set aside.

serving taco
5

To serve, divide red pepper strips, cheese and crabmeat between tortillas.

6

Top with 2 tablespoons crema mixture.

7

Serve with your favorite hot sauce, if desired.

Nutrition Facts

Serving Size 4 Servings (2 tacos each)