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Crab and Beet Tacos

Serves 12.


    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 repertoire since it’s simple and also quick to put together. Because there are few ingredients, it’s important to source the best quality possible to ensure the tastiest results.


    These “tacos” can become an effortless vegan appetizer by filling the beet slices with a teaspoon or two of your favourite store-bought vegan nut paté instead of the crab filling.


    Crab and Beet Tacos


    • 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


    Per serving:

    • calories54
    • protein4g
    • fat3g
      • saturated fat0g
      • trans fat0g
    • carbohydrates3g
      • sugars1g
      • fibre1g
    • sodium174mg



    In medium bowl, toss together crabmeat, pear, hazelnuts, and shallot.


    In small bowl, whisk together mayonnaise, mustard, lemon juice, tarragon, salt, and pepper. Drizzle dressing over crab mixture and toss well to combine.


    Using mandoline, slice beet paper thin. Rinse beet slices under cold running water for 1 minute, then pat slices dry with clean kitchen towel. Working with one beet slice at a time, scoop heaping 1 tsp (5 mL) crab mixture onto beet and fold in half. Place on serving plate and serve immediately.



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    Celebrate Spring

    Celebrate Spring

    Spring dawns and with it an awakening of our mood and senses. Shoots and leaves are emerging, and we’re greeted by a host of fresh vegetables rearing their heads after a long winter. It’s always a joy to see the first rhubarb, delicate peas, spring leeks, and asparagus. It’s also a time to savour spring treasures that are in more fleeting supply—such as fiddleheads, ramps, (delicate, yet spicy) salad turnips, and nettles. It’s like greeting old friends you haven’t seen in a while, a chance to savour their abundance and the health benefits they provide. Spring is a symbolic new beginning, which makes it a great time to learn something new in the kitchen. Whether it’s tackling an artichoke, something that always seemed too daunting, or finally experimenting with a vegetable you’ve admired but never dared to try, read on. Now’s the perfect time. These six spring-inspired recipes will help you get creative in the kitchen while helping you celebrate the bounty of nature. Welcome the optimism that spring brings.