Chili Lime Crab Cakes Taquitos

Aug. 27, 2010 | Restaurant Hospitality

Source:

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. 1 2 Tbsp. 2 tsp. 3 tsp. 1 Tbsp. 12 2 Tbsp. Chipotle Avocado Mayonnaise: 1 1/3 c. 1 tsp. Grilled Corn Salsa: 6 2 Tbsp. 1 tsp. 1 lb. 1/4 c.	Phillips Backfin Crab Meat Panko Bread Crumbs Egg 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.