Potato Chip Crab Cakes Food

POTATO-CHIP-AND-PIMIENTO MINI CRAB CAKES

Steps:

• Preheat oven to 425°F. In a large bowl, whisk together egg, butter, 3/4 teaspoon Old Bay, pimiento, 1 teaspoon salt, and 1/4 teaspoon pepper to combine. Flake crabmeat; stir into egg mixture to evenly coat. Pulse potato chips in a food processor to coarsely crush (or place in a large resealable bag and crush with a rolling pin); transfer to a wide, shallow dish, such as a pie dish.
• Scoop rounded tablespoons of crab mixture, shape into compact cylinders with your hands, and transfer to dish with crushed chips. Turn to coat in chips, gently pressing cakes and molding with your hands to ensure chips adhere. Transfer to parchment-lined baking sheets.
• Bake until crusts are golden and cakes are firm to the touch, about 15 minutes. Meanwhile, in a small bowl, stir together mayonnaise, lemon juice, and remaining 1/4 teaspoon Old Bay; season with salt and pepper. Top each crab cake with a small dollop of mayo mixture and a piece of pimiento. Serve warm. (Cooked, cooled cakes can be frozen in an airtight container up to 1 month; reheat from frozen in a 425°F oven until warmed through, about 10 minutes.)

POTATO CHIP CRAB CAKES

Steps:

• Preheat oven to 400 and line a rimmed baking sheet with foil.
• Put the chips into a zippered plastic bag and crush them into fine crumbs (I use a rolling pin to do this, but whatever potato chip crushing method works best for you is fine!
• Pour the crushed chips into a bowl and add the crab, tartar sauce, mustard, Old Bay and egg. Stir it all up until everything is combined.
• Form the crab mixture into 8 thick patties, packing them as tightly as you can. Place them on the baking sheet and drizzle each patty with a little olive oil.
• Bake for about 20 minutes or until lightly browned. Serve at once with lemon wedges on the side (we like ours with a drizzle of Sriracha sauce!)

QUICK POTATO CHIP CRAB CAKES (BROILED)

Steps:

• Heat broiler.
• In a medium bowl, finely crush the potato chips.
• Add the crabmeat, tarter sauce, mustard, and pepper and stir to combine.
• Form mixture into 6 patties and place on parchment paper or foil lined baking sheet.
• Top each with a pat of butter and broil until browned, 1-2 minutes.
• Serve with lemon wedges.

KILLER CRAB AND POTATO CAKES

Steps:

• Cook potatoes in boiling water for 6-7 minutes, until tender; drain, then scatter potatoes across a large, flat surface to cool and dry for 5 minutes; then transfer to a mixing bowl.
• Make a paste with the garlic and salt; add it to the potatoes along with the parsley, thyme, lemon zest, and red pepper flakes.
• Add crab and Old Bay seasoning to potatoes; combine the mixture gently.
• Form 4 super-size 4-5 inch killer crab cakes.
• Place the bread crumbs on a plate; coat the crab cakes on both sides with crumbs to set them.
• Heat oil in a nonstick skillet over medium to med-high heat; add the cakes and cook for 3-4 minutes on each side, until deeply golden; serve immediately.