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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Love those crab cakes foound this online Ingredients:
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, about 3 ounces |
Directions:
1. 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.
2. 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.
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