Recipe of the Day
Feb. 8th, 2008 10:40 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
patgundFrom the Seattle PI:
Potato Chip Crab Cakes
Serves: 6 servings
Prep time: 5 minutes
Cook time: 10-15 minutes
1 egg
2 to 3 tablespoons reduced-fat mayonnaise
1 tablespoon Dijon mustard
1 pound fresh jumbo lump crab meat, drained
3/4 cup crushed baked potato chips, about 3 ounces
In a bowl, beat egg. Add 2 tablespoons mayonnaise and mustard and stir to combine. Add crab meat and chips and gently stir to combine. If mixture isn't holding together, add additional mayonnaise. Do not overwork the crab, as it breaks into pieces easily. Form into 6 patties and refrigerate for 15 to 20 minutes. The patties will become firmer upon refrigeration.
In a large, lightly oiled skillet, preferably nonstick, over medium-high heat, add the crab cakes and cook undisturbed until the bottoms are golden brown. Flip once and cook until bottoms turn golden brown and cakes are cooked through.
Note: Use good-quality crab meat from the fish department for the best flavor. You don't need to invest in jumbo meat; backfin lump works well. Place the chips in a bag and crush with a rolling pin. If your patties are very thick, after browning you can transfer them to a preheated 350-degree oven for 5 minutes to finish cooking.
Potato Chip Crab Cakes
Serves: 6 servings
Prep time: 5 minutes
Cook time: 10-15 minutes
1 egg
2 to 3 tablespoons reduced-fat mayonnaise
1 tablespoon Dijon mustard
1 pound fresh jumbo lump crab meat, drained
3/4 cup crushed baked potato chips, about 3 ounces
In a bowl, beat egg. Add 2 tablespoons mayonnaise and mustard and stir to combine. Add crab meat and chips and gently stir to combine. If mixture isn't holding together, add additional mayonnaise. Do not overwork the crab, as it breaks into pieces easily. Form into 6 patties and refrigerate for 15 to 20 minutes. The patties will become firmer upon refrigeration.
In a large, lightly oiled skillet, preferably nonstick, over medium-high heat, add the crab cakes and cook undisturbed until the bottoms are golden brown. Flip once and cook until bottoms turn golden brown and cakes are cooked through.
Note: Use good-quality crab meat from the fish department for the best flavor. You don't need to invest in jumbo meat; backfin lump works well. Place the chips in a bag and crush with a rolling pin. If your patties are very thick, after browning you can transfer them to a preheated 350-degree oven for 5 minutes to finish cooking.
