Tortillias with crab cakes

Cut the onion 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 yolk, breadcrumbs, olive oil and herbs. Mix until firm.

Shape into 18 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.

The crab cakes can be regenerated and/or kept warm in the steam oven if desired.


3-4 persons
45 Minutes
lunch or snack


  • 2 cans (170 g) Deepblue® pink crabmeat
  • 1 onion
  • 20 g fresh coriander
  • 1 egg yolk
  • 75 g breadcrumbs
  • 1 tbsp olive oil
  • ½ tsp garlic powder
  • ½ tsp fine salt
  • ½ tbsp ground cumin
  • 1 tsp pimentón or paprika powder
  • ½ tbsp fennel powder
  • ½ tbsp dried oregano
  • ½ tsp ground white pepper
  • 6-8 small (corn) tortillas
  • 100 gr cooked sweetcorn kernels
  • pickled red onion
  • optional: jalapeño slices