Makes 4 generous size fajitas,
or 8 appetizer size
For the crab cake:
1 tablespoon fajita seasoning (you can use more, however take care as this can be very salty)
2 slices of soft white bread, finely minced
3 heaping tablespoons mayonnaise (you can use tartar sauce if you like extra flavor)
1 egg, whisked
4 shakes Worcestershire sauce
1 pound backfin Blue Crab crabmeat (picked over for shells)
1/4 cup olive oil (more if needed)
For the topping:
4 large wraps (for 4 servings); or 8 small wraps (for 8 appetizer servings)
1 1/2 cups shredded white cheddar cheese
1/2 cup packed with sautéed caramelized onions, finely minced
1 large Beefsteak tomato, cored and diced
1/2 cup cilantro leaves, chopped
In a large bowl combine the fajita seasoning, white 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.
When you are ready 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 across the bottom of the pan it is ready. It’s a good idea to use a splatter screen when cooking. Scoop out a generous 1/8 cup (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.
When all the crab cakes are finished, 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. Evenly 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 though it is important to watch it to be sure it does not burn. Remove the fajitas from the oven and sprinkle it with the cilantro.
Serve the fajitas on a plate along with some guacamole, sour cream and lime wedges.
Dress your fajita and then fold it up as neat as possible to eat.