Crab Cake Tacos

Ingredients:

4 Guerrero Flour Tortillas, warmed

Crab cakes:
1/2 pound lump crab meat, drained
2 tbsps bread crumbs
2 tbsps chopped fresh cilantro leaves
1 tbsp mayonnaise
1 tbsp finely chopped jalapeno pepper
1 egg, beaten
1 tsp. freshly squeezed lime juice
1/4 tsp. paprika
1/4 tsp. freshly cracked pepper
1 tbsp butter

Roasted Garlic Aioli:
1/2 cup mayonnaise
2 tbsps chopped fresh cilantro leaves
1 tbsp freshly squeezed lime juice
4 cloves roasted garlic, skins removed
1/8 tsp. Kosher salt
1/8 tsp. freshly cracked pepper

how to make it:

1. In medium bowl stir together all crab cake ingredients; form into 4 cakes.

2. In 8-inch skillet over medium heat melt butter. Cook crab cakes until lightly browned on first side (4 to 5 minutes). Turn over and continue cooking until lightly browned (3 to 4 minutes). Remove from pan.

3. In small bowl stir together all Aioli ingredients.

4. To serve: place arugula leaves down center of tortilla then top with one crab cake. Drizzle with Aioli sauce.
Garnish: Baby arugula leaves or baby lettuce leaves