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

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

Directions


Whisk together the egg, chili lime seasoning, mayo, mustard in a large
bowl.
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


Source


No Source Information Available