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
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Recipe Continues Below

Preparation

  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!

Nutrition

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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