POTATO-CHIP-AND-PIMIENTO MINI CRAB CAKES

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.)