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.
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Crab and Beet Taco
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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
Instructions
- In medium bowl, toss together crabmeat, pear, hazelnuts, and shallot.
- In small bowl, whisk together mayonnaise, mustard, lemon juice, tarragon, salt, and pepper. Drizzle dressing over crab mixture and toss well to combine.
- 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
