LAY'S® Classic Crab Cakes
These East Coast–inspired crab cakes use crushed LAY'S® Classic Potato Chips instead of bread crumbs for a tasty variation that’s brimming with delicious flavors in every bite.
Original recipe (1×) yields 2 servings
-
LAY'S® Classic Potato Chips4 cups4 cups
-
crabmeat8 oz225 g
-
egg, beaten11
-
mayonnaise1/4 cup1/4 cup
-
Dijon mustard1 tbsp1 tbsp
-
Worcestershire sauce1 tsp1 tsp
-
finely chopped fresh parsley2 tbsp2 tbsp
-
salt1/4 tsp1/4 tsp
-
butter (approx.)1/4 cup1/4 cup
-
mayonnaise1/2 cup1/2 cup
-
minced drained capers1 tbsp1 tbsp
-
freshly squeezed lemon juice1 tbsp1 tbsp
-
finely chopped fresh parsley1 tbsp1 tbsp
-
Dijon mustard2 tsp2 tsp
-
Worcestershire sauce1 tsp1 tsp
-
saltPinchPinch
-
black pepperPinchPinch
-
microgreens (optional)1/2 cup1/2 cup
-
Energy
Total: 4150.81 kcal
-
Fat
Total: 327.463 g
-
Saturated
Total: 71.6579 g
-
Trans
Total: 0.0503921 g
-
Monounsaturated
Total: 49.1906 g
-
Polyunsaturated
Total: 83.4664 g
-
Carbs
Total: 218.311 g
-
Carbohydrates (net)
Total: 202.132 g
-
Fiber
Total: 16.1791 g
-
Sugars
Total: 9.17933 g
-
Protein
Total: 76.9403 g
-
Cholesterol
Total: 569.532 mg
-
Sodium
Total: 5382.25 mg
-
Calcium
Total: 439.549 mg
-
Magnesium
Total: 115.855 mg
-
Potassium
Total: 5826.49 mg
-
Iron
Total: 12.4174 mg
-
Zinc
Total: 9.74272 mg
-
Phosphorus
Total: 684.415 mg
-
Vitamin A
Total: 550.791 µg
-
Vitamin C
Total: 31.8371 mg
-
Thiamin (B1)
Total: 0.153174 mg
-
Riboflavin (B2)
Total: 0.505977 mg
-
Niacin (B3)
Total: 6.81791 mg
-
Vitamin B6
Total: 0.47178 mg
-
Folate equivalent (total)
Total: 168.605 µg
-
Folate (food)
Total: 168.605 µg
-
Vitamin B12
Total: 8.03149 µg
-
Vitamin D
Total: 0.86 µg
-
Vitamin E
Total: 6.23119 mg
-
Vitamin K
Total: 199.598 µg
-
Water
Total: 299.717 g
Ingredients
-
LAY'S® Classic Potato Chips4 cups4 cups
-
crabmeat8 oz225 g
-
egg, beaten11
-
mayonnaise1/4 cup1/4 cup
-
Dijon mustard1 tbsp1 tbsp
-
Worcestershire sauce1 tsp1 tsp
-
finely chopped fresh parsley2 tbsp2 tbsp
-
salt1/4 tsp1/4 tsp
-
butter (approx.)1/4 cup1/4 cup
-
mayonnaise1/2 cup1/2 cup
-
minced drained capers1 tbsp1 tbsp
-
freshly squeezed lemon juice1 tbsp1 tbsp
-
finely chopped fresh parsley1 tbsp1 tbsp
-
Dijon mustard2 tsp2 tsp
-
Worcestershire sauce1 tsp1 tsp
-
saltPinchPinch
-
black pepperPinchPinch
-
microgreens (optional)1/2 cup1/2 cup
-
Energy
Total: 4150.81 kcal
-
Fat
Total: 327.463 g
-
Saturated
Total: 71.6579 g
-
Trans
Total: 0.0503921 g
-
Monounsaturated
Total: 49.1906 g
-
Polyunsaturated
Total: 83.4664 g
-
Carbs
Total: 218.311 g
-
Carbohydrates (net)
Total: 202.132 g
-
Fiber
Total: 16.1791 g
-
Sugars
Total: 9.17933 g
-
Protein
Total: 76.9403 g
-
Cholesterol
Total: 569.532 mg
-
Sodium
Total: 5382.25 mg
-
Calcium
Total: 439.549 mg
-
Magnesium
Total: 115.855 mg
-
Potassium
Total: 5826.49 mg
-
Iron
Total: 12.4174 mg
-
Zinc
Total: 9.74272 mg
-
Phosphorus
Total: 684.415 mg
-
Vitamin A
Total: 550.791 µg
-
Vitamin C
Total: 31.8371 mg
-
Thiamin (B1)
Total: 0.153174 mg
-
Riboflavin (B2)
Total: 0.505977 mg
-
Niacin (B3)
Total: 6.81791 mg
-
Vitamin B6
Total: 0.47178 mg
-
Folate equivalent (total)
Total: 168.605 µg
-
Folate (food)
Total: 168.605 µg
-
Vitamin B12
Total: 8.03149 µg
-
Vitamin D
Total: 0.86 µg
-
Vitamin E
Total: 6.23119 mg
-
Vitamin K
Total: 199.598 µg
-
Water
Total: 299.717 g
Cooking Guide
Crab Cakes: In food processor, pulse LAY'S® Classic Potato Chips until finely crushed (makes 1 cup).
Transfer crabmeat to medium bowl. Add egg, mayonnaise, Dijon, Worcestershire sauce, parsley and salt. Sprinkle with crushed potato chips. Stir to combine. Divide mixture into 4 portions. Form each into 1/2-inch-thick patty, using 3-inch ring mold if desired. Transfer to parchment paper–lined baking sheet. Chill for 30 to 60 minutes or until firm.
In large skillet set over medium heat, melt 1/4 cup butter. Cook crab cakes, carefully flipping once, for 6 to 10 minutes or until golden brown. If needed to prevent sticking, add additional butter to skillet.
Rémoulade: In medium bowl, stir together mayonnaise, capers, lemon juice, parsley, Dijon, Worcestershire sauce, salt and pepper.
Smear 1/4 cup rémoulade sauce on 2 plates. Top each with 2 crab cakes. Garnish with microgreens if using.
Made with
LAY'S® Classic Potato Chips
