Crab Louie Tacos

April 30th, 2011 by Erin Gennow
Crab Louis Tacos

Crab Louis Tacos

Crab Louie Tacos

These tacos are based on the San Francisco classic, Crab Louie Salad.  I wanted to use blue corn flour to add some color to the dish, but didn’t order it in time from the Internet, so I added my own coloring.  These tacos are great for any meal — brunch, lunch, or dinner.

Prep Time: 30 minutes

Serves: 4 servings

Ingredients

12-16 Corn Tortillas

16 ounces crab meat, preferably Dungeness

Dressing

1 cup mayonnaise

½ cup chili sauce, cocktail sauce, or ketchup

¼ cup Sweet pickle relish

1 tablespoon Worcestershire sauce

½ teaspoon chili powder

Lemon juice, from ½ to 1 lemon

¼ teaspoon fine sea salt, if needed

Toppings

2-3 leaves of Romaine or Ice Berg lettuce, finely shredded

½ tomato, diced fine

1 tablespoon capers, minced

2 hard boiled eggs, diced fine

1 avocado, diced

2 tablespoon chives, minced

Process

Mix together the 1 cup mayonnaise, ½ cup chili sauce, ¼ cup sweet pickle relish, 1 tablespoon Worcestershire sauce, chili powder, and the lemon juice.

Crab Louie Dressing

Crab Louie Dressing

Fold about ½ the dressing into the crab meat.  Reserve the rest of the dressing for drizzling/topping.

Crab Meat with Dressing

Crab Meat with Dressing

Prepare all the toppings and set them aside.  Drizzle the avocado with some lemon juice to help prevent it from browning.

Toppings

Toppings

Make the corn tortillas.

Blue Tortillas

Blue Tortillas

To assemble:

Take a tortilla, add some shredded lettuce, and mound some dressed crab meat in the center on top of the lettuce.  Sprinkle with the other toppings as desired.  Drizzle with a bit more dressing.

There you have it, a delicious taco perfect for breakfast, lunch, dinner, or brunch.  Enjoy!

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2 Responses to “Crab Louie Tacos”

  1. Brian says:

    I would eat those for breakfast, lunch, dinner, and brunch if I could.

  2. [...] A year ago on The Daily Morsel [...]

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