Succulent crab cakes paired with crisp greens and creamy roasted garlic aioli, all wrapped in warm tortillas for a gourmet twist.
Ingredients
- 4 Guerrero® Homestyle Soft Tacos, warmed
Crab cakes
- 220g crab meat, drained
- 2 tbsp bread crumbs
- 2 tbsp chopped fresh coriander leaves
- 1 tbsp mayonnaise
- 1 tbsp finely chopped jalapeno pepper
- 1 egg, beaten
- 1 tsp freshly squeezed lime juice
- ¼ tsp paprika
- ¼ tsp freshly cracked pepper
- 1 tbsp butter
Roasted Garlic Aioli
- ½ cup mayonnaise
- 2 tbsp chopped fresh coriander leaves
- 1 tbsp freshly squeezed lime juice
- 4 cloves roasted garlic, skins removed
- ⅛ tsp. salt
- ⅛ tsp. freshly cracked pepper
Method
1. In a medium bowl stir together all crab cake ingredients; form into 4 cakes.
2. In a 20cm frying pan over medium heat melt butter. Cook crab cakes until lightly browned on the first side (4 to 5 minutes). Turn over and continue cooking until lightly browned (3 to 4 minutes). Remove from the pan.
3. In a small bowl stir together all Aioli ingredients.
4. To serve: place arugula leaves down the centre of tortilla then top with one crab cake. Drizzle with Aioli sauce.
Garnish
Baby rocket leaves or baby lettuce leaves
