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!
Prep 40 Minutes
Total Time 1 Hours 10 Minutes
Servings 6

Ingredient List

Spicy Mayonnaise

  • 1/4 cup mayonnaise
  • 1/2 teaspoon Sriracha sauce
  • 1/2 teaspoon fresh lemon juice

Crab Cakes

  • 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 (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
  • 6 leaves Bibb or butter lettuce, torn to fit boats
  • 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

  • Make crab cakes several hours ahead for ease of prep. Keep covered until needed.
  • Increase Sriracha sauce for even more kick!

Nutrition

  • 2 Bowls Calories 510 (Calories from Fat 390);  Total Fat 43g (Saturated Fat 8g ,Trans Fat 0g);  Cholesterol 70mg;  Sodium 770mg;  Potassium 140mg;  Total Carbohydrate 19g (Dietary Fiber 0g ,Sugars 1g);  Protein 9g
  • % Daily Value: Vitamin A 6%;  Vitamin C 2%;  Calcium 8%;  Iron 8%
  • Exchanges: 1/2 Starch;  1 Other Carbohydrate;  1 Very Lean Meat;  8 1/2 Fat
  • Carbohydrate Choice: 1
*Percent Daily Values are based on a 2,000 calorie diet

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