Nobu-Style Crab Tacos
Ingredients:
Avocado & Cucumber Salad
1/4 cup finely diced cucumber
1/4 cup finely diced avocado
1 serrano chili or jalapeno, finely diced
salt & pepper, to taste
Spicy Crab
1 cup crab meat (fresh lump crab or imitation crab)
2 tbsp sriracha (or per your preference)
1 tbsp mayo
1 tsp sesame oil
Tacos
wonton wrappers, cut in rounds
Jalapeno slices, for garnish
vegetable oil, for frying
Instructions:
In a small bowl, mix together cucumber, avocado, and chili. Season to taste with salt and pepper and set aside.
In another bowl, combine crab, mayo, sriracha, and sesame oil. Mix together gently so that the crab doesn’t break up too much.
Heat some oil in a small pot on medium high heat. Using tongs, gently place a wonton wrapper in the oil. It will puff up immediately. Use the tongs to fold the wonton in half and carefully hold it in the oil so that it takes the shape of a taco. Remove the wonton once it is golden brown, which only takes about 10-15 seconds.
Let the taco shells drain on some paper towels as you fry all of them.
To assemble, add the crab meat to the taco, then the cucumber & avocado salad. Garnish with a jalapeno slice and serve immediately.
If you’re planning to making these ahead of time, you can prepare all of the components individually and then put the tacos together before serving.