So crab cakes are kind of my thing. I make a really mean crab cake. They’re one of the reasons John married me. Just one of many, but a reason none the less.

So what’s this East Coast girl to do when she moves faaarrrr away form Maryland and even the West Coast Dungeness crab meat is about $30 per pound? Sure as hell not make crab cakes.
So while thinking about creative ways to stretch my crab meat, I was also thinking about tacos. Because I’m thinking about tacos about 50% of the time. Pretty much anytime I’m not thinking about pizza I’m thinking about tacos.

And so, these crab fritter tacos were born! Good thing, too, because I’m pretty sure these crab fritters are way better in a taco than they would be on a pizza. That actually sounds pretty gross.
Anyway. Moving on.

A little bonus in this recipe is the secret to making quick pickled onions! You’ll likely have more than you need for the tacos, so use the rest on sandwiches…or just make more tacos. They’re a super tangy compliment to creamy avocado. We’re tying things together with a simple spicy mayo, and down the hatch it goes!


Makes about 10 tacos


For the Crab Fritters:
8 -10 oz. lump crab meat
2 green onions, thinly sliced
1/4-1/8 red bell pepper, finely diced
1/2 cup panko bread crumbs
1/4 cup mayonnaise
1 egg, beaten
2 tsp. oregano
1 tsp. cumin
4-5 dashes hot sauce (optional)
1/2 tsp. salt
1/4 tsp. pepper
1/2-1 cup vegetable oil

For the Quick Picked Onions:
1 red onion
3/4 cup white or apple cider vinegar
1/2 tsp. sugar
1/2 tsp. salt
Optional flavoring: 4-5 sprigs fresh thyme, 5 black peppercorns, 1 clove garlic, halved

To assemble:
corn or flour tortillas, taco sized
1 avocado, halved and sliced
equal parts mayonnaise and hot sauce
lime wedges

First, make the pickled onions: fill a kettle with water and set on high heat to boil. Fill a jar or plastic container with the vinegar, sugar, salt, and flavorings. Slice the onion in half, and then slice each half about 1/4-inch thick. Place the onions in a mesh strainer or sieve over your sink.

Once the water boils, slowly pour it over the onions. Carefully move the onions into the container with the vinegar and stir to combine. Place the lid on and store in the refrigerator while you prepare the rest, at least 30 minutes.

To make the crab fritters, add all the ingredients except the oil to a medium mixing bowl. Gently fold together with a rubber spatula, careful not to over-mix the crab. Use your hands to shape the crab into oval-shaped patties, about 1/2 inch thick and 2 inches long. Place on a plate and into the refrigerator to chill.

While the crab fritters chill heat a skillet pan over medium-high heat. Once the pan is hot, add the oil, filling it about 1/2 inch deep. Wait a minute or two and add a very small bit of the crab mixture to make sure the oil is hot enough to cook. When it’s ready, add a few fritters, careful not to overcrowd the pan. Cook in batches until golden brown, about 2-3 minutes per side. Cool slightly on a plate lined with a paper towel.

Warm your tortillas if/as desired – in the microwave or on a grill pan. Mix the mayonnaise and hot sauce together to make a sauce. Fill each tortilla with 2-3 fritters,top with avocado, pickled onions, and spicy mayo. Squeeze with a fresh lime. Enjoy immediately!