Crab Tacos

Holly Clegg
  • Yield: 8 servings


3tablespoons light mayonnaise
2tablespoons nonfat sour cream
1/4cup chopped red onion
1tablespoon chopped jarred jalapenos
2tablespoons lime juice, divided
1/2teaspoon minced garlic
1/4teaspoon ground cumin
-- Salt and pepper to taste
1pound lump crabmeat, picked for shells
1 1/2cups chopped tomatoes
1/2cup chopped peeled cucumbers
1teaspoon olive oil
8-- corn taco shells, heated according to directions
-- Chopped avocados, optional


  1. In bowl, mix together mayonnaise, sour cream, onion, jalapeno, 1 tablespoon lime juice, garlic and cumin. Season to taste. Carefully fold in crabmeat. Refrigerate until ready to assemble.
  2. In bowl, combine tomatoes, cucumbers, remaining 1 tablespoon lime juice and olive oil. Season to taste. Refrigerate.
  3. Fill heated taco shells with crabmeat, tomato mixture, and avocados, if desired. 
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age (2010).

Nutritional Info *per serving

  • Calories 162
  • Fat 5g
  • Saturated Fat 1g
  • Cholesterol 46mg
  • Sodium 384mg
  • Carbohydrate 14g
  • Fiber 14g
  • Sugars 2g
  • Protein 14g