Larry's Catch | Jun 25, 2026 | High Protein

Crab Cake Tacos with Chipotle-Lime Slaw

Golden crab cakes flaked into warm tortillas with a crunchy chipotle-lime slaw and cool avocado crema. Easy, fresh, and made for summer.

Servings 2 ppl

Cook 25 min

Difficulty Easy

Dietary High Protein

Ingredients

2 Larry's Catch Crab Cakes, cooked from frozen
4 small corn tortillas, warmed
1 tbsp neutral oil, for the pan
2 cups shredded cabbage or coleslaw mix
2 tbsp mayonnaise
1 tbsp lime juice
1 tsp chipotle in adobo, minced (or ½ tsp chipotle powder)
1 ripe avocado
2 to 3 tbsp water, for the crema
Salt, to taste
Fresh cilantro and lime wedges, to serve

Nutrition

Calories: 470 kcal
Protein: 18 g
Total Fat: 27 g
Saturated Fat: 3.5 g
Carbohydrates: 40 g
Fibre: 10 g
Sugars: 4 g
Sodium: 720 mg
Cholesterol: 75 mg
Omega-3 Fatty Acids: ~250 mg

Nutrition values are estimates and may vary based on ingredients used.

Instructions

Make the slaw: toss the cabbage with the mayonnaise, lime juice, minced chipotle, and a pinch of salt. Set aside.
Make the avocado crema: mash or blend the avocado with a squeeze of lime, a pinch of salt, and enough water to make it pourable.
Cook the crab cakes: heat the oil in a pan over medium heat and cook the cakes straight from frozen for 6 to 7 minutes per side, until golden and heated through, then break into large flakes.
Warm the tortillas, then fill each with crab, a handful of chipotle-lime slaw, and a drizzle of avocado crema. Finish with cilantro and a squeeze of lime.

Source: https://larryscatch.com/fr/blogs/recipes-3/crab-cake-tacos-with-chipotle-lime-slaw