Potato Chip Crab Cakes

Southern Kitchen
Potato Chip Crab Cakes

Serves: 6

Hands On Time: 10 minutes

Total Time: 25 minutes


1 large egg

2 to 3 tablespoons mayonnaise

1 tablespoon Dijon mustard

1 pound fresh jumbo lump crab meat, drained

3/4 cup crushed baked potato chips about (about 3 ounces)


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

Heat 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. Serve.


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.

About the recipe

Use good quality crab meat from the fish department for the best flavor. You don’t need to invest in jumbo meat; backfin lump works well. Place the chips in a bag and crush with a rolling pin. If your patties are very thick, after browning you can transfer them to a preheated 350-degree oven for 5 minutes to finish cooking.

The theory behind the potato chips is that the crushed chips provide not only the necessary binding, but also add a little crunch and sodium to boot.