Ingredients

• 1 lemon, juice and zest of, divided
• 2 tablespoons miso
• 2 tablespoons Dijon mustard
• 2 tablespoons honey (can be substituted with maple syrup)
• 1 cup canola oil
• 1 ripe avocado
• 3/4 cup fresh-cooked ocean wise dungeness crab
• 6 crispy wontons
• 2 radishes, thinly shaved
• 1/2 cup radish sprouts
• sea salt
• fresh ground pepper

Instructions

1. 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.

2. 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.

3. 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.