Crab Cake Mini Taco Boats™



Spicy Mayonnaise

  • 1/4 cup mayonnaise
  • 1/2 teaspoon Sriracha sauce
  • 1/2 teaspoon fresh lemon juice

Crab Cakes

  • 1/2 cup mayonnaise
  • 1 egg
  • 2 tablespoons chopped green onions (2 medium)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 1/2 teaspoons Old Bay™ seafood seasoning
  • 1 teaspoon fresh lemon juice
  • 2 containers (8 oz each) refrigerated pasteurized crabmeat, drained, cut up
  • 1/2 cup plain bread crumbs
  • 1/2 cup vegetable oil
  • 1 package Old El Paso™ Taco Boats™ mini soft flour tortillas
  • 6 leaves Bibb or butter lettuce, torn to fit boats
  • Lemon wedges, if desired


  1. In small bowl, stir together Spicy Mayonnaise ingredients until blended. Cover and refrigerate.
  2. In medium bowl, stir together 1/2 cup mayonnaise, the egg, green onions, Worcestershire sauce, Dijon mustard, seafood seasoning and 1 teaspoon lemon juice. Fold in crabmeat and bread crumbs until well blended (mixture will be moist). Using 1/8 cup crab mixture per patty, shape into 24 patties. Place on cooking parchment paper-lined cookie sheet. Refrigerate 30 minutes to firm up cakes.
  3. In 12-inch nonstick skillet, heat 1/4 cup of the oil over medium heat. Add 12 crab cakes; cook 3 minutes on each side until browned and crisped. Drain on paper towel-lined cookie sheet. Keep warm. Return skillet to stove; heat remaining 1/4 cup oil over medium heat. Cook remaining crab cakes.
  4. Heat boats as directed on package. Fill each boat with 2 crab cakes, lettuce and spicy mayonnaise. Serve with lemon wedges.