CRAB AND SHRIMP TACOS RECIPES

SPICED CRAB TACOS RECIPE - MICHAEL PSILAKIS | FOOD & WINE

Spiced Crab Tacos Recipe - Michael Psilakis | Food & Wine image

FishTag • ManhattanChef Michael Psilakis's bright, fresh crab tacos incorporate traditional Latin ingredients and a hit of Asian chile sauce. Cooked shrimp would be great here as well.Plus: More Seafood Recipes and Tips

Provided by Michael Psilakis

Total Time 25 minutes

Yield 4

Number Of Ingredients 14

Ingredients

2 medium tomatoes, finely chopped
2 large red radishes, cut into 1/4-inch dice
1/2 small red onion, finely chopped
1/4 cup chopped cilantro
2 teaspoons Sriracha chile sauce
Salt
1 large jalapeño
1/2 red bell pepper, cut into 1/3-inch dice
1/2 yellow bell pepper, cut into 1/3-inch dice
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice
1 tablespoon chopped mint
1/2 pound lump crabmeat, picked over for shell
Eight 10-inch flour tortillas, halved or quartered

Steps:

In a medium bowl, combine the tomatoes, radishes, red onion, 2 tablespoons of the cilantro and the Sriracha. Season the salsa with salt.
Light a grill or preheat a grill pan. Grill the jalapeño over moderate heat, turning, until charred all over. Let cool, then discard the charred skin, stem and seeds. Finely chop the jalapeño.
In another medium bowl, combine the jalapeño, red and yellow bell peppers, olive oil, lime juice, mint and the remaining 2 tablespoons of cilantro. Gently fold in the crabmeat and season with salt.
Grill the tortillas over high heat until puffed and charred in spots, about 20 seconds per side. Serve the spiced crab with the warm tortillas and salsa.

SHRIMP-AND-CRAB NACHOS RECIPE | MYRECIPES

Shrimp-and-Crab Nachos Recipe | MyRecipes image

Provided by Jeff Tunks

Total Time 23 minutes

Prep Time 15 minutes

Cook Time 8 minutes

Yield Makes 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 teaspoon olive oil
1 pound peeled and deveined shrimp
2 to 3 teaspoons toasted ground cumin
1 teaspoon minced garlic
1 pound jumbo lump crabmeat, cleaned and picked
¾ cup sour cream
1 bunch green onions, sliced
1 (9-ounce) bag yellow, white, or blue corn tortilla chips
3 cups grated pepper Jack cheese
½ cup sliced pickled jalapeño

Steps:

Heat oil in a large nonstick skillet over medium heat. Add shrimp, cumin, and garlic; sauté 3 minutes or until shrimp are pink.
Combine cooked shrimp, crab, sour cream, and green onions in a large bowl.
Spread tortilla chips on an aluminum foil-lined baking sheet. Top with shrimp mixture. Sprinkle with cheese, and top with jalapeño.
Broil 5 to 6 inches from heat 2 minutes or until cheese melts. Serve immediately.

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