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Crab and Beet Tacos
Serves 12.
Just one bite is all you need to realize this unassuming hors d’oeuvre is so much more than the sum of its parts. It’s sure to become a go-to in your appetizer repertoire since it’s 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.
[callout] These “tacos” can become an effortless vegan appetizer by filling the beet slices with a teaspoon or two of your favourite store-bought vegan nut paté instead of the crab filling. [/callout]
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Ingredients
- 6 oz (170 g) cooked lump crabmeat, drained and picked over for shells
- 1/2 Bartlett pear, finely diced
- 1/4 cup (60 mL) toasted hazelnuts, finely chopped
- 1 Tbsp (15 mL) finely chopped shallot
- 4 tsp (20 mL) mayonnaise or vegan mayonnaise
- 1 tsp (5 mL) Dijon mustard
- 2 tsp (10 mL) fresh lemon juice
- 1 tsp (5 mL) finely chopped tarragon leaves, or 1/2 tsp (2 mL) dried tarragon
- 1/2 tsp (2 mL) kosher salt
- Large pinch of freshly ground black pepper
- 1 medium peeled red or yellow beet
Nutrition
Per serving:
- calories 54
- protein 4g
-
fat
3g
- saturated fat 0g
- trans fat 0g
-
carbohydrates
3g
- sugars 1g
- fibre 1g
- sodium 174mg
Directions
01
In medium bowl, toss together crabmeat, pear, hazelnuts, and shallot.
02
In small bowl, whisk together mayonnaise, mustard, lemon juice, tarragon, salt, and pepper. Drizzle dressing over crab mixture and toss well to combine.
03
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 (5 mL) crab mixture onto beet and fold in half. Place on serving plate and serve immediately.
