Garlic Crab Tacos (Using Fresh Dungeness Crab)

Celebrate taco night with these quick and delicious garlic crab tacos. Our seafood tacos use fresh, cooked Dungeness crab meat sautéed in butter and garlic. Then topped with a drizzle of Sriracha crema, a simple cilantro-shallot slaw and a squeeze of lime!

*This post may contain ads or affiliate links. The funds I receive from these links help support my blog. <3 Check out my privacy policy

This recipe is very simple but full of flavor! From the fresh crab meat, zesty cilantro-shallot slaw and a little punch of spice from the Sriracha crema! Its the perfect flavor combination for your Taco Tuesday festivities and you can prep ahead of time!

Ingredients You’ll Need

• Sour Cream
• Limes
• Sriracha (substitute with hot-sauce or gochujang if needed)
• Salt and Pepper
• water
• shallot
• cilantro
• crabmeat from a fresh cooked Dungeness crab
• unsalted butter
• garlic
• stock
• street taco tortillas
• red pepper flakes

At Safeway there was an awesome deal on fresh cooked Dungeness crab, $4.97 per lb! This is definitely a treat your self type of meal. Perfect for celebrating a loved ones birthday, Valentines day, Anniversaries or to plan a date night at home! Make sure to save the crab shells to make a stock!

Tools You’ll Need for Crab Tacos:

• Large Skillet
• Measuring cups
• measuring spoons
• Sharp knife

Try These Recipes Next…

• Panda Express Kung Pao Noodles
• Savory Coconut Rice With Pork & Vegetables
• Creamy Mushroom Chicken Breast Recipe 
• Trader Joe’s Tteokbokki (Easy Stir Fry Recipe)
• Hoisin Glazed Chicken Bites

Garlic Crab Tacos (Using Fresh Dungeness Crab)

Serving size 2 people, double if needed

Ingredients

• 1/3 cup Sour Cream
• 2 Limes
• 1 tsp Sriracha (more or less depending on spice tolerance substitute with hot-sauce if needed)
• Salt and Pepper
• 2 Tbsp water
• 1/3 cup shallot, finely chopped
• 1/3 cup cilantro, roughly chopped
• 10 – 12 oz fresh cooked Dungeness crabmeat
• 2 Tbsp unsalted butter
• 4 garlic cloves, minced
• 1/4 cup stock
• 6 street taco tortillas ( I used corn )
• pinch of red pepper flakes

Instructions

1. Prep ingredients according to the list above. Remove 10-12 oz worth of crabmeat from shells, add the crabmeat to a bowl and set aside.
2. In a bowl, add the sour cream, 1 tsp sriracha(more or less depending on spice tolerance), 1 tsp minced garlic, juice from 1 lime, 2 Tbsp water and season with a pinch salt and pepper. Mix together, taste and adjust the sriracha, salt and pepper if needed, set aside in the fridge.( The crema texture should be able to drizzle on top of tacos)
3. Add the chopped cilantro, shallots and juice from 1/2 a lime in a bowl(save the other half of the lime for serving). Season with salt and pepper and mix thoroughly. Taste, set aside in the fridge until taco assembly time.
4. In a large skillet over medium high, melt 2 Tbsp butter. Add the garlic and sauté until fragrant, about 1 minute. Add stock or broth, a pinch of salt, a pinch of red pepper flakes and plenty of black pepper and bring to a simmer. Let the broth reduce for about 2 minutes.
5. Carefully stir in the crab meat pieces; cook and stir until heated through and coated with the garlic butter sauce. Remove from heat. Taste and season with salt and pepper if needed!
6. Warm up the tortillas on a plate covered with a damp paper towel. Microwave for about 30 seconds increments until the tortillas are warm and pliable.
7. Assemble your tacos starting with the Corn tortillas, shallot cilantro slaw, and garlicky crab meat. Drizzle each taco with the sriracha crema. Enjoy with the remaining lime wedges!