TORTILLIA WITH CRAB BAKES
Catering recipe: Tortillia with crab cakes – for 36 crab cakes, enough for 4-9 place settings. Preparation time: about 45 minutes
Preparation:
- 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
lunch
Ingredients
- 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