Tortillias with crab cakes

Catering recipe: Tortillias with crab cakes – 36 crab cakes, serves 4-9
Preperation time: approx. 45 minutes


  • Cut the onions into coarse pieces. Cut the stems of the coriander. Puree together in the food processor.
  • Drain the crabmeat well and tip into the stand mixer bowl. Add the pureed onion, egg, breadcrumbs, olive oil and herbs. Mix until firm.
  • Shape into 36 crab cakes with a small ice cream scoop. Bake these in the oven at 200˚C on a baking tray lined with baking paper for 25 minutes until golden brown and still creamy inside.
  • Meanwhile, finely chop the coriander leaf.
  • Fill the tortillas with the crab cakes, corn kernels, pickled red onion, coriander leaf and, if desired, some jalapeno slices.
  • Serve 2 or 3 crab cakes per tortilla, and 2 to 3 tortillas per serving.
  • The crab cakes can be regenerated and/or kept warm in the steam oven if desired.

This catering recipe was developed for Deepblue by Emma van der Deijl (Em’s real food)

4-9 persons
45 Minutes


  • 1 can (800 gr) Deepblue® pink crabmeat
  • 2 onions
  • 40 gr fresh coriander
  • 1 egg
  • 150 gr breadcrumbs
  • 2 tbsp olive oil
  • 1/2 tbsp garlic powder
  • 1 tsp fine salt
  • 1 tbsp ground cumin
  • 1/2 tbsp pimentón or paprika powder
  • 1 tbsp fennel powder
  • 1 tbsp dried oregano
  • 1 tsp ground white pepper
  • 12-18 small (corn) tortillas
  • 200 gr cooked sweetcorn kernels
  • pickled red onion
  • optional with crab cakes