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Chili Lime Crab Cake Taquitos
1 lb. Phillips Crab Meat (special recommended)
2/3 cup Panko Bread Crumbs
1 egg
2 Tbsp. Buttermilk ranch dressing
2 tsp. Oriental chili garlic paste*
3 tsp. lime juice
1 Tbsp. cilantro, chopped
12 Flour tortillas, 5 inch
2 Tbsp. extra-virgin Olive Oil

Chipotle Avocado Mayonnaise
1 ripe avocado, roughly mashed
1/3 cup Chipotle Mayonnaise
1 tsp. Lime juice
Salt and pepper to taste

Grilled Corn Salsa
6 ears fresh corn, husked
2 Tbs. olive oil, for rubbing on the corn
1 tsp Ground Cumin
Salt and pepper to taste
1 pound fresh salsa, available at most grocery stores in the produce aisle
¼ cup white wine vinegar

Cooking Instructions
  • Preheat oven to 350°F.
  • Prepare Grilled Corn Salsa: Rub the corn with the oil and sprinkle with seasonings.
  • Grill over an open flame grill until evenly marked and cooked throughout. Remove from heat and allow to cool.
  • Once cool, cut the corn from the cob and add to the fresh salsa in a 1:1 ratio. Add the vinegar and adjust seasonings to taste.
  • Meanwhile, combine all taquitos ingredients except tortillas and oil in a 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 350°F oven for 12-15 minutes or until tortilla shells are lightly browned and the internal temperature is 165 degrees.
  • Meanwhile, prepare Chipotle Avocado Mayonnaise by combining all ingredients in a small mixing bowl.
  • To assemble: Place the corn salsa underneath the taquitos (cut taquitos on the diagonal and stack two halves per serving).
  • Dollop the avocado mayo on top of each taquito half.
Featured Product
Special Crab Meat

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