Looking for easy crab meat recipes? We’ve got you covered. The following soft shell crab tacos recipe incorporates one of our favorite food items: Maryland soft shell crabs. Get ready for a treat!
Cooking and Preparation time: 1 hour
Skill level: Beginner
Well, summer is quickly coming to an end. There will hopefully be a few hot days left, and if so we’ve got a delicious, tasty grilled soft-shell crab tacos recipe coming your way from Denise Mickelsen at finecooking.com. We’ve made a few alterations for a bit of heat so if you aren’t a fan of spice just leave out the peppers and hot sauce!
For those of you who are visiting our blog for the first time, Cameron’s Seafood is Maryland’s largest supplier of fresh seafood and we are extremely passionate about crabs!
This seafood taco recipe is the perfect end to a hot day out in the back yard, and pairs phenomenally with a cool bottle of beer or a margarita.
This serving size is ideal for 4 people, so have some friends over and fire up the grill!
Ideally use a gas grill to bring out a bit of smoke in the crab. If you don’t have access to a grill, just heat a pan on medium-high.
Ingredients required to make Soft Shell Crab Tacos:
- 2 avocados (pitted and peeled)
- 10 cherry tomatoes (cut in 4 even pieces)
- 1 tablespoon of fresh lime juice
- ½ fresh jalapeño (diced very small)
- 3 tablespoons fresh cilantro (chopped)
- 1 tablespoon Frank’s Red-Hot Sauce (or similar cayenne pepper hot sauce)
- 8 large soft-shell crabs (cleaned and rinsed)
- 4 green onions (chopped small)
- 3 tablespoons canola oil
- Lime wedges for garnish (or to throw in your beer)
- 8 6-inch flour tortillas (use corn tortillas if gluten-free)
- Salt and pepper to taste
Soft Shell Crab Tacos Cooking Directions:
Let’s SHOP NOW with the guacamole. Take the two avocados, peel off the skin and remove the pit. Throw the avocados into a mortar and pestle and start mashing. Once the avocado is a nice consistency, chop up the jalapeño, tomatoes and half of the cilantro and mix them in.
Add 1 tablespoon of lime and 1 tablespoon of hot sauce and mix it in with the rest and set aside. The lime juice and hot sauce will preserve the avocado and ensure it doesn’t oxidize.
Take a bit of canola oil and brush it on the grill to ensure the crab doesn’t stick.
Find some paper towel and pat the crabs dry. Then, rub the crabs in the 2 tablespoons of canola oil. Coat salt and pepper all over the crab to your own liking.
Throw the crabs on the oiled grill and flip once. Make sure the crabs are charred on the outside, and the internal temperature is ~145 degrees Fahrenheit. This should only take you 5-6 minutes. Take the crabs off the grill.
Grab your tortillas and throw them on the grill after the crabs. These should only take about one minute each. The tortillas should be warm and have a bit of char on the outside. If you have a tortilla basket, put your tortillas right in. If not, take a cleaned kitchen towel or rag and stack them on top of each other, then wrap them up to keep warm.
Next, take your tortilla and put it on your plate. Spread the guacamole evenly within the tortilla. Take a crab and put it in the tortilla on top of the guacamole (use one crab per taco). To garnish, take some leftover cilantro, green onions and lime juice and sprinkle the tacos with them.
We love raw green onions with our guacamole, so we used that with this recipe. However, if you are one of the many people who prefer not to eat raw onions, take the green onion and throw it into a pan with some canola oil and salt, give it a quick fry and throw those on top of your taco instead!
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