Crab and Beet Tacos - alive magazine

Name: Crab and Beet Tacos - alive magazine
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

www.alive.com

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…

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

Share this recipe:

Cooking tools: