I love crab cakes. These are tasty, easy to make and something to do with all the little pieces at the end of your bag of potato chips. The recipe came from Better Homes and Gardens Big Book of 30-Minute Dinners.
1 beaten egg
1/2 cup finely crushed potato chips
2 T. shredded coconut, toasted
1 green onion, finely chopped (about 2 T.)
2 T. mayonnaise
1 T. fresh parsley
1/2 t. ground coriander
6 ounces cook crab meat, cut into bite-size pieces OR one 6-ounce can crab meat, drained, flaked and cartilage removed
2 T. cooking oil
In a medium bowl, combine egg, 1/4 cup of crushed chips, the coconut, green onion, mayonnaise, parsley and coriander. Stir in crab meat; mix well. Shape crab meat mixture into eight 1/2″ thick patties. Coat patties with remaining crushed potato chips.
In a large skillet, heat oil. Add crab cakes and cook for 4 to 6 minutes or until golden brown and heated through, turning once.
Serves: 4 (or in my case, just 2 of us.)
Looking for something else to do with potato chips? Try Potato Chip Cookies for dessert.