Dungeness Crab Tacos Recipe

Chef Ned Bell shares this addictive snack from The Ocean Wise Cookbook 2

 In late June, Whitecap Books published The Ocean Wise Cookbook 2. A sequel to its namesake 2011 bestseller, it features more than 100 sustainable-seafood-focused recipes from top Canadian chefs and restaurants (including many from Vancouver and B.C.).Here we share a recipe from the book, developed by Ned Bell, executive chef at the Vancouver Four Seasons’ Yew Seafood + Bar, as well as one of the country’s foremost proponents of the Ocean Wise program. “Tacos are the new sushi!” says Bell. “These little wonton tacos make for elegant appetizers and are a staple on our bar menu.”Dungeness Crab Tacos with Radish SproutsJuice and zest of 1 lemon, divided2 tbsp (30 mL) miso paste2 tbsp (30 mL) Dijon mustard2 tbsp (30 mL) honey (may be substituted with maple syrup)1 cup (250 mL) canola oil1 ripe avocadoSea saltFreshly ground pepper3/4 cup (180 mL) fresh cooked Dungeness crab6 crispy wonton shellsSet aside 1 tsp (5 mL) of lemon juice for the avocado. Mix remaining lemon juice with lemon zest, miso paste, mustard, honey, and canola oil in a blender to make the dressing. Mash avocado with a fork. Season with 1 tsp (5 mL) lemon juice, salt and pepper.Mix about 1/4 cup (60 mL) 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:2 radishes, thinly shaved1/2 cup (125 mL) radish sproutsPut 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. Serves two.