LAY'S® Classic Crab Cakes
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Prep Time:
25 min
Cook Time:
10 min
Total Time:
35 min (+ 30 min standing time)
Servings:
2
These East Coast–inspired crab cakes use crushed LAY'S® Classic Potato Chips instead of bread crumbs for a tasty variation that’s brimming with delicious flavors in every bite.
Ingredients
Crab Cakes:
Rémoulade:
Instructions
Step
1
Crab Cakes: In food processor, pulse LAY'S® Classic Potato Chips until finely crushed (makes 1 cup).
Step
2
Transfer crabmeat to medium bowl. Add egg, mayonnaise, Dijon, Worcestershire sauce, parsley and salt. Sprinkle with crushed potato chips. Stir to combine. Divide mixture into 4 portions. Form each into 1/2-inch-thick patty, using 3-inch ring mold if desired. Transfer to parchment paper–lined baking sheet. Chill for 30 to 60 minutes or until firm.
Step
3
In large skillet set over medium heat, melt 1/4 cup butter. Cook crab cakes, carefully flipping once, for 6 to 10 minutes or until golden brown. If needed to prevent sticking, add additional butter to skillet.
Step
4
Rémoulade: In medium bowl, stir together mayonnaise, capers, lemon juice, parsley, Dijon, Worcestershire sauce, salt and pepper.
Step
5
Smear 1/4 cup rémoulade sauce on 2 plates. Top each with 2 crab cakes. Garnish with microgreens if using.
Tips & Tricks
Alternatively, shape crab cakes into 2-tbsp patties for mini appetizer cakes.
Season crab cakes with pinch Old Bay seasoning in Step 2 if desired.
