Dungeness Crab Tacos
Rich, buttery and totally indulgent Dungeness Crab Tacos with creamy jack cheese and salsa verde.
- 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 tomatillos skins removed
- 1 jalapeno whole
- 1 yellow onion peeled and quartered
- 1 clove garlic
- 1 tbsp cooking oil
- ½ lime juiced
- 1 tbsp heavy cream
- 1 tsp sugar
- salt and pepper to taste
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