Crab Cake Mini Taco Bowls™

Crab cakes and football, that is what Maryland does... well, at least the crab cakes. Caught off the Eastern shore, fresh crab is mixed with a few ingredients for crab cakes in a taco!
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40 Minutes Prep
1 Hour 10 Minutes Total
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6 Servings


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