Crab and Beet Taco

Just one bite is all you need to realize these Crab and Beet Tacos are a game changer. They’re sure to become a go-to in your appetizer repertoire since they’re simple and also quick to put together. Because there are few ingredients, it’s important to source the best quality possible to ensure the tastiest results.

A vegan twist 

These “tacos” can become an effortless vegan appetizer by filling the beet slices with a teaspoon or two of your favorite store-bought vegan nut paté instead of the crab filling.

Crab and Beet Taco

Votes: 0
Rating: 0
You:

Rate this recipe!

Dairy free; includes vegetarian option

Course

Appetizers and Openers

Servings

12

Print Recipe

Ingredients

• 6 oz cooked lump crabmeat, drained and picked over for shells
• 1/2 unpeeled Bartlett pear, coed and finely diced
• 1/4 cup toasted hazelnuts, finely chopped
• 1 tbsp finely chopped shallot
• 4 tsp mayonnaise or vegan mayonnaise
• 1 tsp Dijon mustard, gluten free if desired
• 2 tsp fresh lemon juice
• 1 tsp finely chopped tarragon leaves or 1/2 tsp dried tarragon
• 1/2 tsp kosher salt
• large pinch of freshly ground black pepper
• 1 medium peeled red, candy cane, or yellow beet

Ingredients 6 oz cooked lump crabmeat, drained and picked over for shells 1/2 unpeeled Bartlett pear, coed and finely diced 1/4 cup toasted hazelnuts, finely chopped 1 tbsp finely chopped shallot 4 tsp mayonnaise or vegan mayonnaise 1 tsp Dijon mustard, gluten free if desired 2 tsp fresh lemon juice 1 tsp finely chopped tarragon leaves or 1/2 tsp dried tarragon 1/2 tsp kosher salt large pinch of freshly ground black pepper 1 medium peeled red, candy cane, or yellow beet

Course Appetizers and Openers Servings 12 Print Recipe

Instructions

1. In medium bowl, toss together crabmeat, pear, hazelnuts, and shallot.
2. In small bowl, whisk together mayonnaise, mustard, lemon juice, tarragon, salt, and pepper. Drizzle dressing over crab mixture and toss well to combine.
3. Using mandoline, slice beet paper thin. Rinse beet slices under cold running water for 1 minute, then pat slices dry with clean kitchen towel. Working with one beet slice at a time, scoop heaping 1 tsp crab mixture onto beet and fold in half. Place on serving plate and serve immediately.

Recipe Notes

Per serving: 54 calories; 4 g protein; 3 g total fat (0 g sat. fat); 3 g total carbohydrates (1 g sugars, 1 g fiber); 174 mg sodium