Catering recipe: Tortillia with crab cakes – for 36 crab cakes, enough for 4-9 place settings. Preparation time: about 45 minutes


  • Cut the onion into coarse pieces. Cut the stems of the coriander. Puree together in the food processor.
  • Let the crab drain well and pour it into the stand mixer. Add the mashed onion, egg, breadcrumbs, olive oil and spices. Mix to a firm dough.
  • Shape 36 crab cakes with a small ice cream ball tongs. Bake these in the oven at 200 degrees on a baking tray lined with baking paper for 25 minutes until golden brown and still creamy inside.
  • In the meantime, finely chop the coriander leaf.
  • Prepare the tortillas with the crab cakes, corn kernels, pickled red onion, coriander leaves and jalapeño pepper if desired.
  • Serve 2 to 3 crab cakes per tortilla, and 2 to 3 tortillas per cover.
  • 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 g) Deepblue® pink crab meat
  • 2 onions
  • 40 gr fresh coriander
  • 1 egg
  • 150 gr breadcrumbs
  • 2 tbsp olive oil
  • ½ tbsp garlic powder
  • 1 tsp fine salt
  • 1 tbsp ground cumin
  • ½ 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 corn kernels
  • pickled red onion
  • optional: jalapeño in rings