This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"You cannot teach a crab to walk straight."
-Aristophanes, Greek playwright
I love tacos and these Crab Salad Tacos are fantastic for a hot summer day when you don't really want to cook.
Servings: 2 | Serving size: 3 tacos
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe does not make very good leftovers. Cooking time does not include chilling time.
|1 small||shallot (minced)|
|1/2 medium||poblano pepper (seeded and diced)|
|1 large||rib celery (diced)|
|8 ounces||lump crabmeat|
|1 Tbsp||olive oil|
|1/4 tsp||ground cumin|
|1/2 tsp||chili powder|
|fresh ground black pepper (to taste)|
|6||corn taco shells|
|3||leaves iceberg lettuce|
|1 medium||tomato (chopped)|
Fold together the shallot, poblano, celery, crabmeet, olive oil, lime juice, cumin, chili powder and pepper. Chill.
When ready to serve, place the crab mixture in the taco shells. Add the lettuce and tomatoes.
Serving size: 3 tacos
|Calories 385||Calories from Fat 145|
|% Daily Value|
|Total Fat 16g||25%|
|Saturated Fat 3g||15%|
|Monounsaturated Fat 10g|
|Trans Fat 0g|
|Total Carbohydrates 36g||12%|
|Dietary Fiber 4g||16%|
|Vitamin A 28%||Vitamin C 89%|
|Calcium 18%||Iron 15%|
|Vitamin K 27 mcg||Potassium 883 mg|
|Magnesium 94 mg|