Recipe by Rick Vach
Longboard Café
Ingredients (makes 4-6 tacos):
1 lb jumbo lump crabmeat
6-inch soft flour or corn tortillas (4 to 6 total)
½ lb applewood smoked bacon, cooked and chopped coarsely
6 oz romaine or iceberg lettuce, chiffonade cut
2 to 3 ripe Roma tomatoes, diced
6-8 oz orange-saffron aioli (recipe follows)
1 tsp butter or canola oil
Pinch salt & pepper or Old Bay (just a pinch — both are optional)
Orange-Saffron Aioli Ingredients:
1 tsp crumbled saffron threads* steeped for 15 minutes
2 Tbsp hot water
3 or 4 garlic cloves, minced
¼ cup Tbsp blood orange syrup*
1 tsp fresh lemon juice
1 tsp salt
1 tsp black pepper
2 cups mayonnaise
* Available at Amazon.com.
Directions:
Dissolve saffron in water. Put garlic, blood OJ syrup, lemon juice and salt and pepper in a
food processor and purée. Add to mayo and whisk until combined. Add steeped saffron water
and whisk.
Taco Directions:
Warm tortillas on griddle or nonstick frying pan. Heat butter or oil in a separate pan, then add crabmeat to warm, tossing gently. Add seasoning to crabmeat, if desired. Layer ingredients proportionately in tortillas — lettuce first, then tomatoes, bacon and crabmeat in succession. Drizzle orange-saffron aioli on top and serve.