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 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.