Sunday, March 21, 2010

Real simple crab cakes

I fully admit (albeit sheepishly) that this is not the first time I used as an unconventional potato product as binder. For this recipe, a big favourite in our house, I use crushed Kettle Chips to make an insanely simple crab cake.

With the ongoing HVP scare, you might think that this prepackaged shortcut misses the mark, however, my chip of choice Kettle Chips are...

(wait for it)

100% organic!

And, made from real, thick-sliced potatoes. I recommend Kettel-style chips for this recipe (adapted from Real Simple) because the more substantial chip helps to hold the cakes together, while using a baked variety cuts down on unneeded oil. Also, Kettle Chips, in my opinion, just taste better than regular chips, naturally making for a better-tasting crab cake.



1 bag Kettle Chips or 2 1/2 cups regular potato chips
1 lb lump crabmeat, picked through to remove shells
1/3 cup tartar sauce*
1 1/2 tbsp Dijon mustard
1/4 tsp fresh ground pepper
2 tbsp butter, sliced into 4 pieces

*If you don't have ready-made tartar sauce in your fridge (and really, you should you?) substitute 1/4 cup of mayo and 1 1/2 tbsp relish.


Adjust a rack to the top third of the over and heat broiler. In a medium bowl, finely crush the potato chips. (I let the air out of the bag and go over it with a rolling pin until the chips are finely crushed. I would not attempt to crush them out of the bag, if I were you.) Add the crabmeat, tartar sauce, mustard, and pepper and stir to combine.

Divide the mixture in 4 and form patties. Place on a parchment- or foil-lined baking sheet.

Top each with a pat of butter and broil until browned, from 2–4 min. (Watch them carefully)

Serve with lemon wedges.

I went out limb this week admitting to using potato chips as a main ingredient, but there's something about this crab cake that just makes sense and I wanted to share. If I broke some unspoken food rule, let me know. Until next week!




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