Mini cuencos de tacos con pasteles de cangrejo

Ingredientes

• 1/4 cup mayonnaise
• 1/2 teaspoon Sriracha sauce
• 1/2 teaspoon fresh lemon juice
• 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 (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
• 6 leaves Bibb or butter lettuce, torn to fit boats
• Lemon wedges, if desired

Preparación

1. 1

   In small bowl, stir together Spicy Mayonnaise ingredients until blended. Cover and refrigerate.

2. 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. 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. 4

   Heat bowls as directed on package. Fill each bowl with 2 crab cakes, lettuce and spicy mayonnaise. Serve with lemon wedges.