Crab and Beet Taco
Dairy free; includes vegetarian option
  • 6oz 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
  • 1tbsp finely chopped shallot
  • 4tsp mayonnaise or vegan mayonnaise
  • 1tsp Dijon mustard, gluten free if desired
  • 2tsp fresh lemon juice
  • 1 tsp finely chopped tarragon leaves or 1/2 tsp dried tarragon
  • 1/2tsp kosher salt
  • large pinch of freshly ground black pepper
  • 1medium peeled red, candy cane, or yellow beet
  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