Rich, buttery and totally indulgent Dungeness Crab Tacos with creamy Monterrey Jack cheese and tangy salsa verde.
Dungeness crab is my favorite Pacific Northwest food. It’s rich, buttery and a little bit sweet. I grew up crabbing and fishing in the Puget Sound off the coast of Western Washington. It was a way of life for my dad who would take us out for sometime a week long boating adventure.
This recipe comes together quickly and highlights Dungeness crab. Simply fill corn tortillas with shredded Monterrey Jack cheese, roll up and place in hot oil until crispy. Top with a ladle of salsa verde and a heaping mound of fresh Dungeness crab, then under the broiler they go until melty cheesiness happens. DELISH.
Homemade or Store Bought
When there’s no time for homemade, I reach for store bought green enchilada sauce to prepare my Dungeness Crab Tacos. But…if you do have time, you will love how easy my salsa verde is. Just roast a few tomatillos, onion, jalapeno and garlic on a sheet pan, blend with cream and a pinch of sugar. That’s it. Freeze your leftovers in a Ziplock for later.
Dungeness Crab Tacos
- 2 cups Dungeness crab shelled
- 12 medium size fresh corn tortillas
- 4 cups Monterey Jack cheese shredded
- 3 cups Green enchilada sauce or make my salsa verde recipe below
- Oil for frying
- Cilantro and lime wedges for serving
- 10 tomatillos skins removed
- 1 jalapeno whole
- 1 yellow onion peeled and quartered
- 1 clove garlic
- 1 tbsp cooking oil
- ½ lime juiced
- 1 tbsp heavy cream
- 1 tsp sugar
- salt and pepper to taste
- Heat about 2 cups cooking oil in a large frying pan over medium high heat.
- Warm green enchilada sauce in a small saucepan over medium low heat.
- Working with 3 tortillas at a time, place ¼ cup Monterey Jack cheese in each tortilla. Roll up and place in hot oil, turning one, until crispy. Repeat with all tortillas.
- To serve place 3 tacos on a plate, spoon ½ cup green enchilada sauce over top, sprinkle with ¼ of remaining Monterey Jack cheese and ¼ cup Dungeness crab. Place under broiler to melt cheese. Garnish with cilantro and a lime wedge.
- Preheat oven to 400 degrees
- Place on a sheet pan: tomatillos, jalapeno, yellow onion and garlic
- Drizzle with olive oil
- Sprinkle with S & P
- Roast on 375 degrees for about 30 minutes or until almost charred
- Transfer ingredients to a blender and pulse blend
- Transfer to a small saucepan on medium heat and add heavy cream and sugar
- Stir to combine and keep warm until ready