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Crab Cake Mini Taco Boats™

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  • 40 min prep time
  • 1 hr 10 min total time
  • 16 ingredients
  • 6 servings
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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!

Ingredients

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 Old El Paso™ Taco Boats™ mini soft flour tortillas
6
leaves Bibb or butter lettuce, torn to fit boats
Lemon wedges, if desired

Steps

  • 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 boats as directed on package. Fill each boat with 2 crab cakes, lettuce and spicy mayonnaise. Serve with lemon wedges.
  • 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 boats as directed on package. Fill each boat 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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
481.4
Calories from Fat
390
% Daily Value
Total Fat
42.7g
66%
Saturated Fat
1.8g
9%
Trans Fat
0g
Cholesterol
115.6mg
38%
Sodium
702.6mg
29%
Total Carbohydrate
8.1g
3%
Dietary Fiber
0.7g
3%
Sugars
0.9g
Protein
16.0g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
8.10%
8%
Calcium
10.10%
10%
Iron
7.20%
7%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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