Crab tacos with jalapeño mayonnaise
A seriously good, healthy alternative to the classic Norwegian Friday taco. Crab claw meat, jalapeños and radishes — it's so good you just have to try it.
Ingredients
For the crab tacos
- Celeriac
- g Hand-picked crab claw meat
- Radishes
- Jalapeño
- kg Coarse salt
For the jalapeño mayonnaise
- bunch of flat-leaf parsley
- Jalapeños
- ml Oil
- Egg yolks
- Salt, to taste
- Lime, to taste
Instructions
Salt-bake the celeriac until tender, about 1½ hours at 200°C/180°C fan/gas 6 (depending on its size). Once the celeriac has cooled, peel off the skin and cut it into thin slices.
Roughly chop the parsley leaves and jalapeño.
Heat the oil to 62°C. Leave the parsley and jalapeños to infuse in the oil for about 10 minutes.
Blitz this in a blender until the oil turns bright green. Strain the oil through a coffee filter.
Whisk the egg yolks together and add the oil in a thin, steady stream to make a mayonnaise. Season to taste with salt and lime.
Mix the crabmeat and mayonnaise. Fill the celeriac slices with the mixture.
Top with slices of jalapeño and radish.
For the crab tacos
For the jalapeño mayonnaise
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