Lisbeth Størvold's summery crab taco
We're at home with Lisbeth Størvold, head chef at Søstrene Karlsen. She shows us a quick, fresh, simple crab taco that's perfect for lunch or for dinner.
Ingredients
For the crab taco
- Potato lompe (grilled)
- g Crabmeat
- Little Gem lettuce (shredded)
- Cucumber strips
- tsp Sesame seeds (kimchi-flavoured, for example)
- tbsp Miso mayonnaise
For the miso mayonnaise
- ml Mayonnaise
- tsp Miso paste
- Lime, juice
- Chilli, finely chopped (like it hot? use a bit more)
- tbsp Ginger (grated)
Instructions
Chop the chilli, grate the ginger and mix them into the mayonnaise, then add the miso paste and the juice of half a lime. Adjust to taste with more or less of any of it.
Miso is a Japanese seasoning, usually made from fermented soya beans. Because miso is fermented, it's full of good bacteria that can support your immune system and settle your gut.
Shred the Little Gem by halving it and cutting thin strips. Use a mandolin or a vegetable peeler to get fine, thin strips of cucumber. Just before serving, grill two potato lompe lightly on each side.
As soon as the lompe come off the grill, spread two generous spoonfuls of the miso mayonnaise over the base, then add the crabmeat (white meat is a good choice here), a good pile of Little Gem and two or three strips of cucumber. If you have sesame seeds or any other bits to nibble, scatter them on right at the end.
We used kimchi-flavoured sesame seeds for a bit of extra crunch.
For the crab taco
For the miso mayonnaise
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