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Chili Lime Crab Cakes Taquitos

Chili Lime Crab Cakes Taquitos

Chili Lime Crab Cakes Taquitos



Source: Recipe provided by Phillips Foods, Inc developed by Executive Chef Mark Laubner - Silks Restaurant at Bulle Rock

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Ingredients & Directions

Chili Lime Crab
Cake Taquitos:

1 lb.
2/3 c.
2 Tbsp.
2 tsp.
3 tsp.
1 Tbsp.
2 Tbsp.

Chipotle Avocado Mayonnaise:
1/3 c.
1 tsp.

Grilled Corn Salsa:
2 Tbsp.
1 tsp.

1 lb.
1/4 c.

Phillips Backfin Crab Meat
Panko Bread Crumbs
Kraft Buttermilk ranch dressing
Oriental chili garlic paste
Lime juice
Chopped cilantro
Flour tortillas, 5 inch
Extra-virgin Olive Oil

Ripe avocado, roughly mashed
Kraft Chipotle Mayonnaise
Lime juice
Salt and pepper to taste

Ears fresh corn, husked
Olive oil, for rubbing on the corn
Ground Cumin
Salt and pepper to taste
Fresh salsa
White wine vinegar

  • Combine all Chili Lime Crab Cakes Taquitos ingredients in large mixing bowl and chill in refrigerator for 10-15 minutes to allow ingredients to settle.
  • Divide mixture into twelve cigar shaped portions. Roll each portion in a lightly oiled tortilla.
  • Place taquitos, seam side down, on a lightly oiled baking sheet.
  • Bake in a pre-heated 350°F oven for 12-15 minutes or until tortilla shells are lightly browned and the internal temperature is 165°F.
  • Combine all Chipotle Avocado Mayonnaise ingredients in small mixing bowl. Set aside.
  • Rub the corn with oil and sprinkle with cumin, salt and pepper.
  • Grill on an open flame grill until evenly marked. Remove from the heat and allow to cool.
  • Cut the corn from the cob and add to the fresh salsa in a 1:1 ratio.
  • Add the vinegar and adjust the seasoning with the salt and pepper.

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