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Nutrition Facts
Serving Size 159 g
(Approx. 6 Servings)
Amount Per Serving
Calories 350 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 140 mg 47%
Sodium 740 mg 31%
Total Carbohydrate 26 g 9%
Dietary Fiber 2 g 8%
Sugars 1 g
Protein 23 g
Vitamin A 4% Iron 8%
Vitamin C 6% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Crab Cake

Prep Time
10 minutes
Cook Time
1 hour
Total Time
1 h 10 m
6  People


Recipe makes 6 Servings

2 eggs
1 Tsp Fiesta Chili Lime Seasoning
2 Tbsp mayonnaise
2 Tbsp Dijon mustard
4 Oz H-E-B® Snack Pico De Gallo, drained
1 Lb H-E-B® Jumbo Lump Crab Meat
1 cup(s) white corn tortilla chips, crushed
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Whisk together eggs, chili lime seasoning, mayo and mustard in a large bowl; stir in pico de gallo.
Add crab meat and crushed tortilla chips, and gently fold together; form into 6 patties; place on a cookie sheet, and refrigerate for at least 1 hour.
Heat a large skillet to medium-high heat, and add enough oil to lightly coat bottom of the pan; cook crab cakes in small batches 3-4 minutes on each side until lightly toasted and golden brown.



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