Potato Chip Crab Cakes

  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: Southern


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


  1. Preheat oven to 400 and line a rimmed baking sheet with foil.
  2. 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!
  3. 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.
  4. 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.
  5. 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!)