This easy recipe for potato chip crab cakes ditches the usual bread crumb filler for the deliciousness of everyone’s favorite snack! So break open the bag of chips and let’s have crab cakes for supper tonight.
Crab cakes are an absolute favorite in my house, and not just any old crab cake. Nope, we roll with potato chip crab cakes, which swap out the usual bread crumb filler for crushed potato chips. And since I have flipped many a crab cake when cooking in a frying pan only to have it break apart into crab cake crumbles, this recipe calls for baking them in the oven. No flipping required.
So if you are looking for a good, basic, delicious crab cake recipe with a little pizzazz, look no further because you have found it. Let’s make it!
Meanwhile, and having nothing to do with crab cakes, we stopped off at our local watering hole this past Friday because I was having a completely TGIF kind of day, and I needed a nice glass of festive pinot noir to cheer me up. We’ve been here a million times before, so I don’t know why it took me so long to notice this very interesting set of labels behind the bar.
Soothers I totally get. And poisons (as in, what’s your poison?) I also get. But…laxatives? I’m stumped.
Now that I’ve got that out of the way, back to the crab cakes! You are going to crunch up a few cups of your favorite potato chips (any kind will do) and mix them up with some lump crabmeat, a little tartar sauce and mustard and a few other things. Pack them into nice solid cakes, place them on a baking sheet, drizzle them with some olive oil and bake them up until they are lightly golden.
The chips are going to give them just the right amount of salt and density without overwhelming the crab. I like to serve them up drizzled with a little Sriracha sauce, and with some lemon on the side for squeezing.
And I wouldn’t blame you if you put a few extra chips on the side as well. After all, the bag IS open already… :)Print
This easy recipe for potato chip crab cakes ditches the usual bread crumb filler for the deliciousness of everyone’s favorite snack!
- 1 pound lump crabmeat, separated into thick flakes
- 3 cups potato chips (any variety!)
- 1/3 cup tartar sauce
- 2 tablespoons mustard
- 1 tablespoon Old Bay seasoning
- 1 egg, beaten
- 1/4 cup olive oil
- One lemon, cut into wedges
- Preheat oven to 400 and line a rimmed baking sheet with foil.
- Put the chips into a zippered plastic bag and crush them into fine crumbs (I use a rolling pin to do this, but whatever potato chip crushing method works best for you is fine!
- Pour the crushed chips into a bowl and add the crab, tartar sauce, mustard, Old Bay and egg. Stir it all up until everything is combined.
- Form the crab mixture into 8 thick patties, packing them as tightly as you can. Place them on the baking sheet and drizzle each patty with a little olive oil.
- Bake for about 20 minutes or until lightly browned. Serve at once with lemon wedges on the side (we like ours with a drizzle of Sriracha sauce!)
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and along the way my recipes have also been featured in places including Huff Post, the Today Show, BuzzFeed and Glamour. My mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!
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