Crab Tacos: A Coastal Twist on a Classic Dish
Crab Tacos bring together the fresh, oceanic flavour of crab with the bold, zesty elements of traditional Mexican cuisine. This fusion dish has grown in popularity in recent years, becoming a favorite for seafood lovers looking to explore new and exciting flavours. Whether enjoyed at coastal beach shacks or upscale restaurants, crab tacos are a versatile dish that can easily be recreated at home. Here’s a closer look at the history and cultural fusion behind crab tacos, and why they make an excellent choice for your next home-cooked meal.
The Origins of Crab Tacos
Tacos have a long and storied history, with roots tracing back to the indigenous people of Mexico. Originally, tacos were simple street food, with fillings like fish, insects, or vegetables, wrapped in soft corn tortillas. As tacos evolved, so did the variety of fillings, expanding to include beef, pork, and chicken. However, coastal regions of Mexico, like Baja California, have long embraced the bounty of the sea in their cuisine.
Crab tacos are believed to have emerged as part of Baja-style cuisine, a cooking style that focuses on fresh, local seafood and bright, fresh flavors. Baja California is known for its fish tacos, often made with battered fish, cabbage slaw, and creamy sauces. With crab being a staple ingredient along many coastal regions of North and South America, it was only a matter of time before the delicate sweetness of crab meat was combined with the taco format, creating a dish that’s both fresh and satisfying.
Why Crab Tacos?
Crab Tacos are more than just a seafood option—they’re a delicious fusion of two beloved food cultures. The rich flavour of crab is perfectly complemented by the vibrant, spicy, and tangy components often associated with tacos. Ingredients like lime, cilantro, avocado, and chilli work to enhance the crab’s natural sweetness while balancing its richness with a hint of zest.
Crab also offers a nutritional boost, as it’s rich in protein, omega-3 fatty acids, and essential vitamins. This makes crab tacos not only flavorful but a healthy choice for seafood lovers. Additionally, crab meat has a delicate, almost buttery texture, making it a standout filling that elevates the traditional taco experience.
Cooking Crab Tacos at Home
One of the best aspects of crab tacos is how easy they are to prepare at home. The simplicity of the dish means you can use either fresh or canned crab, depending on availability. A quick mix of crab meat with fresh lime juice, a bit of spice, and herbs can be piled onto a soft corn or flour tortilla.
Crab Tacos offer a delectable and easy-to-make fusion of flavours, perfect for those who love both seafood and the bold, fresh taste of tacos. With a nod to coastal Baja cuisine and a focus on fresh, simple ingredients, these tacos are ideal for home chefs looking to impress.
PrintCrab Tacos
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 25 minutes
Ingredients
For the crab
- Whole Brown Crab or50g Brown crab meat
- 50g White crab meat
- Picked brown crab meat
- Salt & Pepper
- Lemon juice
- White Crab Salad:
- Picked white crab meat
- Peeled cucumber
- Fresh herbs – a handful each of chives, chervil, tarragon
- Lemon juice
For the Lemon Mayonnaise
- 2 Egg yolks
- Salt and pepper to taste
- Lemon juice
- 1 tsp Dijon mustard
- 2 tbsp Chardonnay vinegar
- Neutral – flavoured oil
For the tacos
- Wonton wrappers
- Oil for deep frying
- Caramelised milk powder (Optional):
- 100g Milk powder
- 250g Butter
Instructions
For the crab
- Chop brown crab season and with salt, pepper & lemon juice (set aside in the fridge).
- Make the lemon mayonnaise: place the egg yolks, Chardonnay vinegar, a pinch of salt, a grind of pepper, Dijon mustard and a squeeze of lemon juice into the blender or a large bowl and blitz or whisk until combined.
- With the motor still running on a medium speed (or whilst whisking furiously), gradually drizzle in the oil, a tiny stream at first and speeding up once half of the oil is incorporated.
- Once all the oil is incorporated, check and adjust seasoning with squeeze of lemon juice and set aside in the fridge.
- For the white crab salad: carefully dice cucumber into tiny pieces and finely chop the fresh herbs. Season the white crab meat with salt and pepper, combine with the cucumber, chopped herbs, a few spoonfuls of the lemon mayo and squeeze of lemon juice and taste again for seasoning.
For the tacos
- Heat the oil for deep frying in a suitable pan, making sure the oil comes no more than two thirds the depth of the pan. If your wonton wrappers are square, cut them into circles using a cutter.
- With your taco-moulding device (we used a steel with about a 1.5cm diameter) nearby and a spider or slotted spoon at the ready, drop a couple of wonton skins into the hot oil. Once wontons are golden and bubbly, whip them out, popping them straight on the taco-moulding device. Working quickly, whilst they’re still hot and with your hand protected, shape wontons by squeezing them round your chosen mould to create the taco shape; allow cool and crisp (this takes seconds).
- To assemble: spoon a little of brown and white crab mixtures into the taco shells and sprinkle with a dusting of caramelised milk powder (if using).
