1 lb. jumbo, lump crabmeat
1 c. tortilla chips, crushed
2 Tbsp. mayonnaise
2 Tbsp. Dijon mustard
1 tsp. Fiesta Chili Lime Seasoning
1 small, 4 oz. snack-sized pico de gallo, 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 into six patties, about 3/4" thick (try using a ring mold to shape the patties). When forming press gently, but firmly. Place the cakes on a cookie sheet and refrigerate for at least 1 hour, as long asovernight.
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.
Serving size: 281g, Calories: 490, Fat Calories: 220, Total Fat: 25g, Saturated Fat: 3g, Cholesterol: 205mg, Sodium: 2560mg, Carbohydrates: 35g, Dietary Fiber: 2g, Sugar: 1g, Protein: 41g, Iron: 10, VitaminC: 15%, VitaminA: 6%