Dungeness Crab Tacos With Pickled Fennel & Chipotle Aioli

Ingredients

Yield:

12 Tacos

• Dungness Crab

  • 12 oz. Dungeness Crab meat
  • 12 4 in. corn tortillas

• Chipotle Aioli

  • 1 oz. dried Chipotle peppers (place in warm water)
  • 1 garlic clove
  • 1 tablespoon lime juice
  • 2 egg yolks
  • 1.5 cups corn oil
  • Kosher salt

• Avocado Sweet Corn Salsa

  • 2 ripe avocados (medium dice)
  • 1 ear roasted corn (kernels removed from cob)
  • 1 jalapeño (deseeded and minced)
  • 2 tablespoons lime juice
  • 1 tablespoon chopped cilantro
  • Kosher salt

• Pickled Fennel

  • 2 heads fennel
  • 1 cup white wine vinegar
  • 1.5 cups spring water
  • Kosher salt

• Fennel Cabbage Slaw

  • 2 oz. pickled fennel
  • 2 oz. thinly sliced Napa cabbage
  • 1/2 tablespoon lime juice
  • 1 tablespoon chopped cilantro
  • 1/2 oz. extra virgin olive oil

Preparation

Difficulty:

Easy

Time:

45 Minutes

Total Time:

 

1. Chipotle Aioli

   1. Blend chipotles, garlic and lime into a paste
   2. Add egg yolks and blend until smooth
   3. Slowly add oil until fully emulsified
   4. Add chipotle water if necessary to hold emulsion together
   5. Season with salt to taste

2. Avocado Sweet Corn Salsa

   1. Mix all ingredients together and cover with plastic wrap to prevent oxidation

3. Pickled Fennel

   1. Thinly slice fennel on a mandoline and place in sealable container
   2. Mix vinegar, water and salt together and pour over fennel
   3. Put kitchen towel over the fennel to keep submerged and seal container
   4. Refrigerate for at least 24 hours

4. Fennel Cabbage Slaw

   1. Mix all ingredients together

5. Dungeness Crab Tacos

   1. Heat tortillas in oven or on cast iron skillet
   2. Divide all ingredients between the tortillas
   3. Garnish with radish
   4. Serve with lime wedges and diced jalapeños