Mini Baked Potato Chip Crab Cakes Recipes

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.)

MINI BAKED POTATO CHIP CRAB CAKES

Steps:

• If you are making the crackers, you can make those up to a few days in advance if you store in an airtight container. In a medium size mixing bowl, stir together the flour and grated cheese. Grate the cold butter into the bowl and use a fork to mash until the mixture is like small pebbles (similar to making pie crust).
• In a small bowl, stir together the milk and red food dye. Pour the milk into the mixing bowl, with the flour/butter mixture. Stir until a dough ball begins to form. You may need to use your (clean) hands to mix some. Roll out and use a crab shaped cookie cutter to cut the crackers (or you can do a simple shape like squares or triangles if you prefer).
• Bake at 400°F for 12-15 minutes. Allow to cool before using or storing.
• For the crab cakes, finely chop the jalapeño (removing the seeds) and celery. In a large mixing bowl, flake the imitation crab meat after draining. Then add the jalapeño, celery, 2 tablespoons of chives, dijon, seafood seasoning, and eggs. Stir well. Then stir in the crushed potato chips.
• Lightly butter, or spray with non-stick cooking spray, a mini muffin pan. Press the crab cake mixture into the pan. Bake at 400°F for 18-20 minutes.
• Allow to cool slightly and then you can remove the crab cakes from the pan. Serve on a serving tray or on top of the crackers garnished with more chopped chives and a lemon wedge.

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.

POTATO-CRAB CAKES WITH LIME BUTTER

Steps:

• In a large bowl, combine the potatoes, egg, 1 tablespoon bread crumbs, onion, parsley, lime juice, salt and pepper. Gently stir in the crab. Shape into 12 patties., In a shallow bowl, combine flour and remaining bread crumbs. Coat patties with crumb mixture., In an electric skillet, heat 1/4 in. of oil to 375°., Fry crab cakes, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Combine the butter, lime juice and zest. Serve with crab cakes.

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.