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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

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

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


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

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

serving taco

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


Top with 2 tablespoons crema mixture.


Serve with your favorite hot sauce, if desired.

Nutrition Facts

Serving Size 4 Servings (2 tacos each)