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Crab Cakes
Prep Time:
10 minutes
Cook Time:
1 hour
6 servings

1 lb. jumbo lump crab meat

1 crushed tortilla chips (use those ones that are left over at the bot
tom of the bag!)

2 eggs

2 Tbsp. mayonnaise

2 Tbsp. Dijon Mustard

1 tsp. Fiesta Chili Lime Seasoning

1 small snack sized Pico de Gallo (4 oz), drained


Whisk together the egg, chili lime seasoning, mayo, mustard in a large
Add the drained pico de gallo and stir to combine.
Add the crab meat and crushed tortilla chips and gently fold together.
Form the mixture into six patties, about 3/4". When forming press ge
ntly, but firmly. Place the cakes on a cookie sheet and refrigerate fo
r at least 1 hour, as long overnight.
Heat a large skillet to medium high heat and add enough oil to lightly
coat the bottom of the pan. Cook crab cakes in small batches for 3-4
minutes on each side or until lightly toasted and golden brown on each
side. Remove from pan and keep warm.

Nutritional Information

No Nutritional Information Available


No Source Information Available