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
12-16 Corn Tortillas
16 ounces crab meat, preferably Dungeness
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
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
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.
Fold about ½ the dressing into the crab meat. Reserve the rest of the dressing for drizzling/topping.
Prepare all the toppings and set them aside. Drizzle the avocado with some lemon juice to help prevent it from browning.
Make the corn tortillas.
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!