- 2 scallions, sliced thinly
- 1 egg
- 1/4 cup sour cream
- 1 tablespoon mustard
- 2 teaspoons Old Bay seasoning
- Juice from 1/2 lemon – save the other half for squeezing on the cooked crab cakes
- 1 pound lump crabmeat
- 1 cup crushed potato chips
- 3 tablespoons vegetable oil
- 4 burger rolls
- Butter lettuce leaves
- Tartar sauce
- Put scallions, egg, sour cream, mustard, Old Bay and lemon juice in a mixing bowl with a pinch each of salt and pepper and stir to combine.
- Add crabmeat and stir. Add crushed chips and stir again.
- Divide mixture into 4 sections, and pack each section into a round patty.
- Add oil to an electric griddle or a large skillet and heat over medium high heat. When hot, carefully place crab cakes on the cooking surface – I like to slide them on with a spatula to keep them from breaking.
- Cook them without moving them for 4 minutes, then carefully flip over. Cook for another 4 minutes and remove to a plate
- If you like your rolls toasted (we do!) add them to the hot skillet and toast them until they are golden.
- Slather the roll bottoms with tartar sauce, place the crab cake on top, squeeze on a little more lemon juice, top with lettuce and the top of the roll and serve!
If you can find King’s Hawaiian rolls, they make the BEST burger buns!