Blue Crab Tacos with Pineapple Salsa and Lemon Crema

Directions

  1. For each taco: Spread 2 oz. seasoned crab on each tortilla.
  2. Portion 1 oz. Napa Cabbage Slaw over crab.
  3. Spoon 1 oz. Toasted Cumin Pineapple Salsa over cabbage. Drizzle 1 tsp. Meyer Lemon Crema over salsa and serve.

Ingredients

  • 6 oz Empire's Treasure® Crabmeat, Lump, seasoned
  • 3 Contigo® Tortilla(s), Flour 6-inch

Napa Cabbage Slaw

Directions

Toss all ingredients and refrigerate.

Ingredients

  • 1 oz Brilliance® Premium Oils Canola Oil, Blend
  • 1 tbsp Peak Fresh Produce® Cilantro, Fresh, chopped
  • 1/2 tsp West Creek® Honey
  • 1 tsp Peak Fresh Produce® Lime(s), juice
  • 1/4 tsp Peak Fresh Produce® Lime(s), zest
  • 3 oz cabbage, napa, shredded
  • 1 oz vinegar, rice wine
  • to taste salt and pepper
  • 1 tsp oil, sesame
  • 1/4 tsp sesame seeds

Toasted Cumin Pineapple Salsa

Directions

Mix all ingredients and refrigerate.

Ingredients

  • 1 oz vinegar, champagne
  • 3 tbsp Peak Fresh Produce® Cilantro, chopped
  • 1/2 tsp cumin, seeds , toasted
  • 1 tbsp Peak Fresh Produce® Pepper(s), Green Bell, small dice
  • 3 Contigo® Pepper(s), Jalapeño, seeded & small dice
  • 1 Peak Fresh Produce® Lime(s), juice & zest
  • 1/2 oz Piancone® Oil, Olive, Extra Virgin
  • 3 cups pineapple(s), fresh, small dice
  • 1 tbsp Peak Fresh Produce® Pepper(s), Red Bell, small dice
  • 1 tbsp Peak Fresh Produce® Onion(s), Red, small dice

Meyer Lemon Crema

Directions

Mix all ingredients and refrigerate.

Ingredients

  • 1 lemon(s), zest from and juice of
  • salt and pepper, to taste
  • 4 oz Nature's Best Dairy® Sour Cream