Quick Potato Chip Crab Cakes Broiled Food

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.

BROILED CRAB CAKES WITH CHIVE AND CAPER SAUCE

Steps:

• Mix first 7 ingredients in medium bowl. Add crabmeat; toss. Fold in 1 cup breadcrumbs. Season with pepper. Mix in yolks.
• Place 2 cups breadcrumbs on plate. Using 1 tablespoon crab mixture for each, form 1-inch-diameter patties. Coat each crab cake with breadcrumbs. Cover; chill at least 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
• Position rack 6 inches below broiler and preheat broiler. Brush 2 baking sheets with oil. Arrange crab cakes on baking sheets, spacing evenly. Broil until golden brown and cooked through, about 3 minutes per side. (Can be cooked 30 minutes before serving. Keep warm in 300°F. oven.)
• Transfer crab cakes to platter. Top each with dollop of sauce and basil sprig.

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.)

CRAB CAKES WITH CHARDONNAY CREAM SAUCE

Steps:

• Boil wine and shallots in heavy medium saucepan until mixture is reduced to 1/2 cup, about 10 minutes. Add cream and boil until liquid is reduced to sauce consistency, about 10 minutes. Season to taste with salt and pepper.
• Mix crabmeat, 1/2 cup crushed potato chips, breadcrumbs and next 7 ingredients in large bowl until well blended. Using 1/4 cupful crab mixture for each cake, form mixture into sixteen 2 1/2-inch-diameter cakes. (Can be prepared 6 hours ahead. Cover sauce and crab cakes separately and refrigerate. Rewarm sauce over medium-low heat, stirring occasionally, before serving.) Place remaining potato chips in shallow dish. Press each cake into chips, turning to coat evenly.
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add crab cakes to skillet and cook until golden brown and heated through, adding more oil as necessary, about 5 minutes per side. Transfer crab cakes to paper-towel-lined plate to drain.
• Place 2 crab cakes on each plate; spoon sauce around crab cakes and then serve immediately.