Evening Edge
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DEL.ICIO.US
Potato Chip Crab Cakes
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5:30 Challenge / 5 Ingredients / 30 Minutes
TO MAKE THE MEAL
Steamed broccoli and couscous
Some of the most popular “5:30 Challenge” recipes have used snack chips in some unexpected form. We’ve coated chicken breasts with barbecued potato chips and tilapia with corn chips. That’s why, when I saw a recipe that used crushed potato chips as filler for crab cakes, it immediately piqued my curiosity. The theory is that the crushed chips provide not only the necessary binding, but also add a little crunch and sodium to boot. With crab meat as my all-time favorite indulgence, it took very little convincing for me to try to fashion a “5:30 Challenge” recipe using the chips. It also gave me the opportunity to dangle the special ingredient as a lure for my kids to finally try crab. Let’s just say I had success on both fronts.
To make the dish more healthful, I chose baked chips and reduced-fat mayonnaise. -- Jeanne Besser
Hands on time: 10 minutes Total time: 25 minutes Serves: 6
Ingredients:
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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
Instructions:
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.
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.
Notes:
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.
Nutrition:
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.
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