Mini Crab Tacos with Avocado Crema

Crab Pomelo Salad

1 cup cooked Alaskan crab meat

1 carrot, grated

1 pomelo, peeled, segmented, and crumbled (I wouldn't recommend substituting grapefruit. Although pomelo and grapefruit are similar, the taste is different enough that I don't think this would work with grapefruit.)

2 TBS minced rau ram (daun laksa) or mint (optional)

2 TBS minced cilantro


thinly sliced red onion

thinly sliced red cabbage

Nuoc Cham

juice of 1 lime
2 TBS water
2 TBS fish sauce
2 TBS sugar
1 to 2 cloves of garlic, finely minced
1 red chili, seeded and finely minced (or a splash of sriracha)
Avocado Crema
1 ripe avocado
juice from half a lime
2 TBS Mexican crema (can substitute sour cream)
2 cloves garlic, peeled and finely minced
2 TBS cilantro, minced
salt, to taste
Pot sticker or sui gow skins
oil for frying
In a large bowl, combine the  crab, carrot, pomelo, rau ram, and cilantro.  Make the nuoc cham by mixing together the ingredients in a jar and shaking well to dissolve the sugar.  Dress the salad lightly with several tablespoons of the nuoc cham.

Remove the flesh from the avocado.  Mash it up with the lime juice, crema, garlic, and cilantro.  Add salt to taste.

Fry the sui gow skins in hot oil about 1/3 inch deep.  Use tongs to hold the shells open while frying.  You need to keep them open enough so you can put the filling in.  The shells will remain crisp for at least one day if kept in an air tight container.  Andrea Nguyen has a helpful video showing how to fry the skins

When you have fried all the shells, you can assemble the tacos.  Rinse the sliced red onion in cold water.  Place some cabbage (if using) in each shell.  Then spoon in some of the crab salad.  Add a little avocado crema and top with several slices of the red onion.