Quickie Crab Cakes

I hate to call these white trash crab cakes but that's really what they are. Anything with crushed potato chips strikes me that way. But here's the deal, the potato chips add salt and fat which both translate to flavor. Okay, and sodium. The nutritional information is for one crab cake but you're likely to eat two. Put them over a nice green salad and you'll be plenty satisfied.

Jeanne Besser, who developed this recipe, says use good crab, but not canned. Backfin is fine and less pricey than jumbo lump. I think these are good crab cakes in a pinch, though not if you're from Maryland where the mighty cake is worshipped. You can find them as big as a softball in Baltimore ...

(Full disclosure: The photo here is pretty but there's no potato chips in these cakes!)

Potato Chip Crab Cakes

1 egg
2 to 3 tablespoons reduced-fat mayonnaise
1 tablespoon Dijon mustard
1 pound fresh jumbo lump crab meat, drained
3/4 cup crushed baked potato chips

In a bowl, beat egg. Add 2 tablespoons mayonnaise and mustard and stir to combine. Add crab meat and chips and gently stir to combine. If mixture isn't holding together, add additional mayonnaise. Do not overwork the crab, as it breaks into pieces easily. Form into 6 patties and refrigerate for 15 to 20 minutes. The patties will become firmer upon refrigeration.

In a large, lightly oiled skillet, preferably nonstick, over medium-high heat, add the crab cakes and cook undisturbed until the bottoms are golden brown. Flip once and cook until bottoms turn golden brown and cakes are cooked through.

Makes 6 cakes.

Per serving: 173 calories (percent of calories from fat, 36), 16 grams protein, 11 grams carbohydrates, 1 gram fiber, 7 grams fat (1 gram saturated), 96 milligrams cholesterol, 346 milligrams sodium.

Source: 5:30 Challenge, Atlanta Journal-Constitution

Comments

[Crab Cake Guy]

Potato chips and crab meat? White trash maybe, but something that I need to try out before making final judgment. I will be sure to put a review up on the Crab Cake Guy blog in the forthcoming weeks.

Thank

-The Crab Cake Guy
http://www.crabcakeguy.com