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 Sprouts Juice and zest of 1 lemon, divided 2 tbsp (30 mL) miso paste 2 tbsp (30 mL) Dijon mustard 2 tbsp (30 mL) honey (may be substituted with maple syrup) 1 cup (250 mL) canola oil 1 ripe avocado Sea salt Freshly ground pepper 3/4 cup (180 mL) fresh cooked Dungeness crab 6 crispy wonton shells Oceanwise2_cover_res Set 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 shaved 1/2 cup (125 mL) radish sprouts 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. Serves two.