Willie's Crabcakes
Crispy crab and shrimp cakes crusted in crushed potato chips, spiked with Dijon, horseradish, and hot sauce. Golden, crunchy, and on the table in 20 minutes flat.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minForget breadcrumb coatings. Willie knows something the rest of us are just catching on to: crushed potato chips make the crunchiest crab cake crust you’ve ever bitten into.
These little beauties mix crab meat and chopped shrimp with Dijon mustard, horseradish, Worcestershire, hot sauce, and a hit of cayenne, then get patted in crushed chips and pan-fried until shatteringly crisp and golden.
Twenty minutes from counter to plate. Twelve cakes that’ll vanish in about half that time.
Chef Tips
- Use plain, unflavored potato chips for the crust. Barbecue or sour cream varieties will compete with the seafood flavor instead of supporting it.
- Don’t over-mix the crab meat. You want chunks, not paste. Fold gently so the cakes have that satisfying, flaky texture when you bite in.
- Chill the formed cakes for 15 minutes before frying if they feel soft. Cold cakes hold together better in the skillet and won’t fall apart when you flip them.
Ingredients
Directions
Combine all the ingredients but the potato chips and vegetable oil.
Form the mixture into twelve 2-inch x ½-inch round cakes and pat the crushed potato chips on both sides of the crab cakes.
In a large non-stick skillet over medium heat, heat the oil and sauté the crab cakes for 2 to 3 minutes on each side or until golden and hot throughout.
Per serving: 1532 Calories (kcal); 121g Total Fat; (69% calories from fat); 56g Protein; 64g Carbohydrate; 383mg Cholesterol; 1953mg Sodium Food Exchanges: 4 Grain(Starch); 6½ Lean Meat; 0 Vegetable; 0 Fruit; 18 Fat; 0 Other Carbohydrates
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