Best Potato Chip And Pimiento Mini Crab Cakes Recipes

Potato-Chip-and-Pimiento Mini Crab Cakes image

Provided by Greg Lofts

Time 40m

Yield Makes 26

Number Of Ingredients 9

1 large egg
3 tablespoons unsalted butter, melted
1 teaspoon Old Bay seasoning
2 tablespoons minced pimiento, plus more, diced, for serving
Kosher salt and freshly ground pepper
1 pound jumbo lump crabmeat, picked through to remove any shell
4 cups lightly salted potato chips, such as Kettle
1/2 cup mayonnaise
1 1/2 teaspoons fresh lemon juice

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.)

Quick Potato Chip Crab Cakes (Broiled) image

Provided by Oolala

Categories Crab

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

2 1/2 cups potato chips
1 lb lump crabmeat, picked throught to remove any shells
1/3 cup tartar sauce
1 1/2 tablespoons Dijon mustard
1/4 teaspoon black pepper
2 tablespoons butter, thinly sliced into 6 pieces
1 lemon, cut into wedges

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.

Nutrition Facts : Calories 123.3, Fat 5, SaturatedFat 2.6, Cholesterol 67.6, Sodium 355.3, Carbohydrate 3, Fiber 1, Sugar 0.1, Protein 17.3

Killer Crab and Potato Cakes image

Provided by ratherbeswimmin

Categories Crab

Time 38m

Yield 4 serving(s)

Number Of Ingredients 12

1 large idaho potato, peeled and cubed
2 garlic cloves, chopped
coarse salt
2 tablespoons fresh flat leaf parsley, chopped
2 fresh thyme sprigs, leaves removed and finely chopped
1 lemon, zest of
1 lemon, cut into wedges
1/2 teaspoon red pepper flakes
2 (6 ounce) containers fresh lump crabmeat, picked over for shells and cartilage
1 tablespoon Old Bay Seasoning
1 cup Italian breadcrumbs (made from Italian bread)
3 tablespoons extra virgin olive oil

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.