Alaska Crab Tacos

Yield: 4 servings (2 tacos each)

Preparation Time: 15 min; Cook Time: 10 min

Ingredients

12 to 16 ounces Alaska Crabmeat (from 2 to 3 pounds of Alaska King, Snow or Dungeness crab)

4 red bell peppers OR 10 to 12 ounces bottled roasted red peppers

1 cup sour cream OR Mexican crema

1/2 cup fresh cilantro, chopped

2 teaspoons lime juice

2 cups grated Monterey Jack cheese OR Queso Oaxaca cheese

1 package (8 count, 6- inch) tortillas, warmed

Favorite hot sauce, if desired

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Nutrition Facts

Yield: 4 servings (2 tacos each)

Approximate Nutrient Content per serving:

Calories: 622

Calories From Fat: 297

Total Fat: 33g

Saturated Fat: 18g

Sodium: 1130mg

Total Carbohydrates: 40g

Dietary Fiber: 4g

Protein: 42g

Based on 2 tacos. Calcium 613mg, Omega-3 fatty acids 530mg

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Rinse frozen Alaska Crab legs under cold running water to remove any ice glaze; pat dry with paper towels. Discard towels. Steam or boil frozen crab in a large pot for 6 to 8 minutes, until heated through. When cool, use kitchen shears to cut the shells open and remove crabmeat. Chop or shred meat, if desired.

Over an open flame (grill or cooktop), roast bell peppers until blackened. Cool slightly; rub off skin with a paper towel (or place in a paper bag for 5 minutes for skin to soften). Seed and thinly slice peppers.

Mix sour cream, cilantro and lime juice together in a small bowl; set aside.

To serve, divide red pepper strips, cheese and crabmeat between tortillas. Top with 2 tablespoons sour cream mixture. Serve with your favorite hot sauce, if desired.

Cook's Tip: Alaska Crab is already fully cooked, so thawed crab legs may be shelled without steaming or boiling.

Recipes and Images provided by Alaska Seafood

Please note that some ingredients and brands may not be available in every store.