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Summertime Crab Cake Fajitas

After spending the day at the beach I always seem to have a craving for delicious fajitas, maybe because a fork and knife are not required and that’s kind of fun. This time I wanted to experiment and it occurred to me that I had never tried fajitas with crab cakes.

This recipe is very straightforward and easy to prepare. The crabmeat will break up so you don’t need to use anything too expensive. And don't over-season as crabmeat has a very delicate flavor and you want it to shine through.

  • In a large bowl combine the fajita seasoning, bread, mayonnaise, egg and Worcestershire sauce and mix until well combined.
  • Let it sit for 10 minutes to soften the bread.
  • Then gently fold in the crabmeat and set aside in the refrigerator for 20 minutes so the flavors can meld.
  • To prepare the crab cake, slick the bottom of a large skillet with the olive oil and set it over medium heat.
  • When the oil begins to ripple it is ready.
  • It’s a good idea to use a splatter screen when cooking.
  • Scoop out a generous 2 Tablespoons of crab mixture and form it into a mound.
  • Place it into the pan to sauté.
  • Repeat until the pan if full, but still leaving you room to flip the crab cakes easily.
  • Sauté the crab cakes for about 3 to 4 minutes per side until golden.
  • Transfer them to a plate and continue until all the crabmeat mixture is cooked.
  • Turn on your broiler with the oven rack set at least 6 inches away from the flame.
  • Place 4 large wraps into 2 sheet pans and evenly divide up the crab cakes and place them atop the wraps.
  • Sprinkle them all with the cheddar cheese, onions, and tomatoes.
  • Place one sheet pan in the oven at a time to melt the cheese.
  • This takes about 2 to 3 minutes but watch it to be sure it does not burn.
  • Remove the fajitas from the oven and sprinkle with cilantro.
  • Serve the fajitas with guacamole, sour cream and lime wedges.
  • Dress your fajita and fold it to eat.
  • For the crab cake:
  • 1 Tablespoon fajita seasoning
  • 2 slices of soft white bread, finely minced
  • 3 heaping Tablespoons mayonnaise or tartar sauce if you like extra flavor
  • 1 egg, whisked
  • 4 shakes Worcestershire sauce
  • 1 pound backfin crabmeat picked over for shells
  • ¼ cup olive oil, plus more if needed
  • 4 large wraps, or 8 small wraps for appetizers
  • For the topping:
  • 1½ cups shredded white cheddar cheese
  • packed ½ cup sautéed caramelized onions, finely minced
  • 1 large beefsteak tomato, cored and diced
  • ½ cup cilantro leaves, chopped
  • guacamole
  • sour cream
  • lime wedges
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