Tortillas with crab cakes

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.

  • 4-9 persons
  • 45 minutes
  • Lunch
  • 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