POTATO-CHIP-AND-PIMIENTO MINI CRAB CAKES
In this easy one-bite appetiser, high-brow meets low; tiny balls of jumbo lump crabmeat that are coated in crushed potato chips and baked until golden brown and crispy. Right before serving, these naturally gluten-free morsels are kissed with an Old Bay-spiced mayo and garnished with flecks of pimento.
Provided by Greg Lofts
Categories Food & Cooking Appetizers
Time 40m
Yield Makes 26
Number Of Ingredients 9
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.)
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