Cooking with Ocean Wise Executive Chef Ned Bell

Feel good about your dinner by choosing to eat sustainable seafood. Selecting ocean-friendly seafood is easier than you think, explains Ned Bell, Ocean Wise executive chef at Vancouver Aquarium. A champion of sustainable seafood as a means to fight overfishing, Bell’s cooking philosophy is to be globally inspired and locally created.

“Canadians are a passionate people who care about our lakes, oceans, and rivers and understand the need to conserve what we have,” he says. “Joining the sustainable seafood movement is easy if you choose Ocean Wise when you’re at your local grocery store or fishmonger.” Try his easy recipe for delicious crab tacos and feel confident that your food is helping to ensure our oceans are healthy for generations to come.

Dungeness Crab Tacos with Radishes

Total Time: 10 minutes

Makes: 2 servings

Instructions:

Juice and zest of 1 lemon, divided
2 tbsp (30 mL) miso paste
2 tbsp (30 mL) Dijon mustard
2 tbsp (30 mL) honey (can be substituted with maple syrup)
1 cup (250 mL) canola oil
1 ripe avocado
3/4 cup (180 mL) fresh-cooked Ocean Wise Dungeness crab
6 crispy wonton shells
2 radishes, thinly shaved
1/2 cup (125 mL) radish sprouts
Sea salt
Freshly ground pepper

Directions:

Set aside 1 tsp (5 mL) of lemon juice for the avocado. Mix remaining juice with lemon zest, miso paste, mustard, honey, and canola oil in a blender to make the dressing. Mash avocado with a fork. Season with 1 tsp (5 mL) lemon juice, salt, and pepper.
Mix about 1/4 cup (60 mL) dressing into the crab meat and taste, adjusting as needed. Refrigerate the remaining dressing for up to two weeks — it works great on salads.
To serve, put crab meat mixture into the wonton shells so they are bursting. Spoon the avocado mixture onto a plate and place assembled tacos on top. Garnish with radish slices and sprouts.