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Ingredientes
- Juice and zest of 1 lemon, divided
- 2 tbsp (30 mL) miso paste
- 2 tbsp (30 mL) Dijon mustard
- 2 tbsp (30 mL) honey (can be substituted with maple syrup)
- 1 cup (250 mL) canola oil
- 1 ripe avocado
- 3/4 cup (180 mL) fresh-cooked Ocean Wise Dungeness crab
- 6 crispy wonton shells
- 2 radishes, thinly shaved
- 1/2 cup (125 mL) radish sprouts
- Sea salt
- Freshly ground pepper
Direcciones
- 1. Set aside 1 tsp (5 mL) of lemon juice for the avocado. Mix remaining 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.
- 2. 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 works great on salads.
- 3. To serve, put crab meat mixture into the wonton shells so they are bursting. Spoon the avocado mixture onto a plate and place assembled tacos on top. Garnish with radish slices and sprouts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 328g | |
| Recipe makes 2 servings | |
| Calories 1264 | |
| Calories from Fat 1116 | 88% |
| Total Fat 126.14g | 158% |
| Saturated Fat 10.08g | 40% |
| Trans Fat 0.46g | |
| Cholesterol 0mg | 0% |
| Sodium 185mg | 8% |
| Potassium 479mg | 14% |
| Total Carbs 38.85g | 10% |
| Dietary Fiber 5.4g | 18% |
| Sugars 31.8g | 21% |
| Protein 2.85g | 5% |
