Crab Cake Mini Taco Bowls™

Crab Cake Mini Taco Bowls

Fresh crab is mixed with a few ingredients for yummy crab cake taco bowls! Serve them up as appetizers or a light meal while watching the game. And if your team doesn't win? At least you've got palette-pleasing mini taco bowls to lessen the blow.
Prep 40 Minutes
Total 1 Hours 10 Minutes
Servings 6

Ingredient List

  • 1/4 cup mayonnaise
  • 1/2 teaspoon Sriracha sauce
  • 1/2 teaspoon fresh lemon juice
  • 1/2 cup mayonnaise
  • 1 egg
  • 2 tablespoons chopped green onions (2 medium)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 1/2 teaspoons Old Bay™ seafood seasoning
  • 1 teaspoon fresh lemon juice
  • 2 containers (8 oz each) refrigerated pasteurized crabmeat, drained, cut up
  • 1/2 cup plain bread crumbs
  • 1/2 cup vegetable oil
  • 1 package Old El Paso™ Taco Bowls™ mini soft flour tortillas
  • 6 leaves Bibb or butter lettuce, torn to fit bowls
  • Lemon wedges, if desired
Recipe Continues Below


  1. In small bowl, stir together Spicy Mayonnaise ingredients until blended. Cover and refrigerate.
  2. In medium bowl, stir together 1/2 cup mayonnaise, the egg, green onions, Worcestershire sauce, Dijon mustard, seafood seasoning and 1 teaspoon lemon juice. Fold in crabmeat and bread crumbs until well blended (mixture will be moist). Using 1/8 cup crab mixture per patty, shape into 24 patties. Place on cooking parchment paper-lined cookie sheet. Refrigerate 30 minutes to firm up cakes.
  3. In 12-inch nonstick skillet, heat 1/4 cup of the oil over medium heat. Add 12 crab cakes; cook 3 minutes on each side until browned and crisped. Drain on paper towel-lined cookie sheet. Keep warm. Return skillet to stove; heat remaining 1/4 cup oil over medium heat. Cook remaining crab cakes.
  4. Heat bowls as directed on package. Fill each bowl with 2 crab cakes, lettuce and spicy mayonnaise. Serve with lemon wedges.

Expert Tips

  • Chopped chives make a lovely garnish for these crab cake taco bowls.
  • If you don’t have any Sriracha sauce on hand, feel free to replace with your favorite hot sauce.
  • Make crab cakes several hours ahead for ease of prep. Keep covered until needed. Increase Sriracha sauce for even more kick!


Calories510(Calories from Fat390),Total Fat43g(Saturated Fat8g,Trans Fat0g),Cholesterol70mgSodium770mgTotal Carbohydrate19g(Dietary Fiber0g Sugars1g),Protein9g;% Daily Value*:Vitamin A6%;Vitamin C2%;Calcium8%;Iron8%; Exchanges:1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 8 1/2 Fat; Carbohydrate Choices:1
*Percent Daily Values are based on a 2,000 calorie diet.

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