As promised…the second ‘sneak peak’ recipe from my quarterly newsletter where I like to share my favorite IN SEASON foods. Dungeness crab is my favorite Pacific N.W. food. It’s rich, buttery and a little bit sweet. I grew up crabbing and fishing in the Puget Sound off the coast of Western Washington. It was a way of life for my dad who would take us out for sometime a week long boating adventure.
Dungeness Crab Tacos
- 2 cups Dungeness crab shelled
- 12 medium size fresh corn tortillas
- 4 cups Monterey Jack cheese shredded
- 3 cups Green enchilada sauce or make my salsa verde recipe below
- Oil for frying
- Cilantro and lime wedges for serving
- 10 to matillos skins removed
- 1 jalapeno whole
- 1 yellow onion peeled and quartered
- 1 clove garlic
- 1 tbsp cooking oil
- ½ lime
- 1 tbsp heavy cream
- 1 tsp sugar
- S & P
- Heat about 2 cups cooking oil in a large frying pan over medium high heat.
- Warm green enchilada sauce in a small saucepan over medium low heat.
- Working with 3 tortillas at a time, place ¼ cup Monterey Jack cheese in each tortilla. Roll up and place in hot oil, turning one, until crispy. Repeat with all tortillas.
- To serve place 3 tacos on a plate, spoon ½ cup green enchilada sauce over top, sprinkle with ¼ of remaining Monterey Jack cheese and ¼ cup Dungeness crab. Place under broiler to melt cheese. Garnish with cilantro and a lime wedge.
- Preheat oven to 400 degrees
- Place on a sheet pan: tomatillos, jalapeno, yellow onion and garlic
- Drizzle with olive oil
- Sprinkle with S & P
- Roast on 375 degrees for about 30 minutes or until almost charred
- Transfer ingredients to a blender and pulse blend
- Transfer to a small saucepan on medium heat and add heavy cream and sugar
- Stir to combine and keep warm until ready