Crabs are known to be low in fat, high in protein, and contain an impressive source of vitamin B12. Is it because they make the ocean floor their home, and the hard exoskeleton and extremely strong claws give us the impression they’re not on the friendly side? 

Well, I believe the “crabby” moniker is unfounded. How can any creature that produces such a delicious and delicate food, ever be “crabby”? The following three recipes show this bottom feeder will make you anything but peevish:

Crab Tacos
Makes 5 small soft shell tacos

These tacos make a quick and easy meal to pair with a side salad, or just eat all five for a decadent weekday meal!

2¼ cups (275 g) fresh crab meat, large chunks
1½ cups (50 g) cabbage, thinly sliced
1 small poblano pepper, roasted, skin peeled and diced
1 small grapefruit, peeled, segmented, and roughly chopped
2 Tbs (50 g) scallion, thinly sliced
1 Tbs (15 mL) fresh lime juice
5 small tortilla shells
½ avocado
1 tsp (5 mL) olive oil
1 tsp (5 mL) fresh lime juice
Garnish cilantro leaves, roughly chopped
Large pinch sea salt
Water to thin

1. Place crab meat in a medium bowl
2. Thinly slice your cabbage and place in a second bowl
3. Dice your roasted poblano pepper and place in bowl three
4. Add your segmented grapefruit, scallion and 1 Tbs lime juice with a pinch of sea salt to your fourth bowl, and gently combine
5. In another bowl combine the avocado, olive oil, 1 tsp lime juice and salt, and process with a hand blender. Should be very smooth. Add small amounts of water to thin if necessary
6. Warm the tortillas on low heat in the oven or microwave. Place chopped cilantro in a small bowl. Serve family style or line up your bowls and build your tacos.
Note: the avocado sauce can be made the day before and kept covered in the fridge and will not turn brown. Thanks lime juice!

Crab Burger
Makes approx 4 – 5 patties

250 g crab meat, small pieces, fresh or canned
½ red pepper, small dice
1 lemon, zested and juiced
2 Tbs (40 g) poblano pepper, roasted, peeled and roughly chopped
1 Tbs chives, chopped
1/3 cup parsley, chopped
1½ tsp dijon mustard
1 Tbs (15 mL) mayonnaise
To taste sea salt
¾ tsp Old Bay seasoning (or your favourite Cajun spice mix)
1 egg, lightly beaten
1 cup (55 g) panko breadcrumbs, plus more for coating
4-5 small burger buns
4-5 lettuce leaves
1 avocado, sliced
Butter for buns
Parsley lemon sauce
Oil for frying

Parsley Lemon Sauce
1 cup (240 mL) mayonnaise
4 tsp (20 mL) fresh lemon juice
4 Tbs (60 g) capers, rough chop
4 Tbs parsley, chopped
2 Tbs chives, finely chopped
To taste sea salt
Mix allingredients together

1. Combine crab, red pepper, lemon zest, poblano pepper, chives, parsley, mustard, mayonnaise, salt and Old Bay seasoning together in a large bowl. Taste and adjust seasoning to your taste
2. Add egg and combine. Add breadcrumbs and combine 
3. Spread more breadcrumbs on a baking sheet
4. Form crab mixture into patties. About 100 g each makes a nice size patty
5. Coat crab cakes in breadcrumbs and transfer to a clean baking sheet. Cover and refrigerate for 2 hours or up to 1 day. This will help the patty stay together
6. Heat oil on medium heat and fry crab cakes until brown, about 4 minutes each side
7. Toast and butter the buns, add a spoon of the parsley lemon sauce, lettuce leaf, crab cake, and sliced avocado – and let the party begin.
Note: These crab burgers can be deconstructed and used for crab cakes to be served as appetizers.

Crab Toasts
Makes 16 – 20, appetizer size

These toasts make a great appetizer, or you can use the meat in a sandwich or salad for lunch! 

250 g crab meat, fresh or canned
2 Tbs (30 mL) olive oil
½ stalk lemon grass, very finely chopped
1½ tsp fresh ginger, grated
¼ cup (60 mL) white wine
1½ Tbs capers, roughly chopped
½ cup celery leaves, roughly chopped (pale ones preferred)
1 Tbs (15 mL) mayonnaise
½ tsp Tabasco sauce
To taste sea salt
16-20 slices baguette, thinly sliced and toasted
Garnish lemon, zested

1. Heat a sauté pan over medium-low heat. Add the lemon grass, ginger and garlic and cook for 5 minutes
2. Add white wine and cook another 3 minutes. Remove from heat and let cool
3. In a medium bowl, add the crab meat, celery leaves, mayonnaise and Tabasco sauce, stir to combine. Add the lemon grass mixture and stir to combine
4. Spoon onto toasted baguette slices and garnish with the zest of a lemon.
Note: You can use crab mixture immediately or leave in the fridge overnight.

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