Real Recipes From Real Home Cooks ®

lobster slaw & crispy crab medallion tacos

Recipe by
cathy hazzard

Talk about luscious fresh from the sea flavors! Crispy crab meets creamy lobster nestled in a warm tortilla blanket. I love the crispness the cabbage adds to the layers of seafood richness. But wait,... don't forget the Avocado Crema drizzle with a bright citrus finish. Your gonna love this!

yield 8 six inch Tacos
prep time 15 Min
cook time 10 Min
method Pan Fry

Ingredients For lobster slaw & crispy crab medallion tacos

  • 1 1/2 lb
    . lobster tails in the shell {if frozen, thaw overnight in refrigerator before cooking}
  • 1 Tbsp
    melted butter
  • 16 oz
    bag coleslaw style shredded cabbage
  • 1/2 c
  • 1/4 c
    champagne vinegar or rice vinegar
  • 4 Tbsp
  • 1 lb
    quality fresh lump crabmeat. backfin meat preferred. cleaned of all shell, keep in lump form *do not shred meat
  • 2
    egg whites – stiffly beaten until they form soft peaks
  • 1/2 tsp
    old bay seasoning
  • 1/4 c
    panko crumbs
  • 2 Tbsp
    light mayonnaise
  • 1 tsp
    yellow mustard
  • 8
    small flour tortillas {6 1/2 inches in diameter][
  • 1
    ripe avocado
  • 1/4 c
    light sour cream
  • 1/4 c
    plain greek yogurt - zero fat variety
  • 2 Tbsp
    fresh lemon juice
  • 1 Tbsp
    fresh lime juice

How To Make lobster slaw & crispy crab medallion tacos

  • 1
    Prepare the cabbage slaw first. Place shredded cabbage in large bowl. In a separate bowl blend together vinegar,sugar and mayo. Pour mayo mixture over shredded cabbage. Mix well. Sprinkle with fresh ground pepper cover bowl in plastic wrap and put in refrigerator.
  • 2
    Cooking the lobster: Bring 6 cups water to a boil in a large pot. When the water is boiling, add 1/2 teaspoon salt to water. Gently add tails {shell on} into pot. Wait for water to reach a slow boil {you will see small bubbles}. Once bubbles show up, reduce heat and begin to time the cooking process allowing to simmer uncovered for 4 minutes. Remove lobster and test1 tail for doneness. Use a knife to cut through underside{white part}of shell into the thickest part of meat. If the meat is white and not translucent,the tails are done. If translucent,drop tails back in water for 1 more minute and then remove. Drain tails in colander for 3 minutes. Use kitchen shears to cut the shells and remove meat. Chop lobster meat into ½ inch or larger sized chunks. Put lobster in a bowl and toss with a tablespoon melted butter then squeeze half a lemon onto lobster chunks. Add lobster to coleslaw mixture.
  • 3
    Making the Avocado Crema. Peel avocado and remove the pit and slice avocado into quarters. Place avocado into food processor or blender. Add lime juice, yogurt, sour cream and a pinch of salt. Blend a few seconds until smooth, place crema in a squirt bottle.
  • 4
    Preparing the crab medallions. Fold together mayo, mustard, old bay seasoning in a small bowl.Use a rubber spatula to gently fold mayo mixture into beaten egg whites,trying not to flatten egg whites. Next gently fold in panko and crab meat keeping it light and not mashed together. Divide crab mixture into 16 small piles on a cutting board. Gently form each pile of crab into a 2 inch patty. Put crab patties on wax paper and place in refrigerator for 15 minutes to firm up.*It is important to use refrig. method in order for crab patties to firm a bit before cooking. Place 4 tablespoons butter into a large skillet and melt until bubbly over medium heat. Gently place 8 patties in pan. *cooking 2 batches, 8 at a time. Saute' 1 minute or until bottom edges are golden brown. Gently flip patties and cook reverse side until golden. Remove from pan, place patties on paper towel.
  • 5
    Assemble the Taco. *Warm small tortillas on a grill pan or in 200 degree oven for a few minutes. Place 2 crab patties in the center of each tortilla – end to end. Top with 2-3 tablespoons of lobster slaw then drizzle with avocado crema.