1 lb. jumbo lump crab meat
1 crushed tortilla chips (use those ones that are left over at the bottom 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 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 in
to six patties, about 3/4". When forming press gently, but firmly. Place the cakes on a c
ookie sheet and refrigerate for 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 to
asted and golden brown on each side. Remove from pan and keep warm.
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