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 into six patties, about 3/4". When forming press gently, but firmly. Place the cakes on a cookie 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 toasted and golden brown on each side. Remove from pan and keep warm.
No Nutritional Information Available