POTATO CHIP CRAB CAKES
This easy recipe for potato chip crab cakes ditches the usual bread crumb filler for the deliciousness of everyone's favorite snack!
Provided by Kate Morgan Jackson
Categories Dinner
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 and line a rimmed baking sheet with foil.
- Put the chips into a zippered plastic bag and crush them into fine crumbs (I use a rolling pin to do this, but whatever potato chip crushing method works best for you is fine!
- Pour the crushed chips into a bowl and add the crab, tartar sauce, mustard, Old Bay and egg. Stir it all up until everything is combined.
- Form the crab mixture into 8 thick patties, packing them as tightly as you can. Place them on the baking sheet and drizzle each patty with a little olive oil.
- Bake for about 20 minutes or until lightly browned. Serve at once with lemon wedges on the side (we like ours with a drizzle of Sriracha sauce!)
Nutrition Facts : Calories 518 calories, Sugar 1.1 g, Sodium 1398.9 mg, Fat 34.9 g, SaturatedFat 4.8 g, TransFat 0.1 g, Carbohydrate 27.4 g, Fiber 1.8 g, Protein 25.2 g, Cholesterol 157.9 mg
CRAB BOIL POTATO CHIPS
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Yield 4 to 8 servings
Number Of Ingredients 0
Steps:
- Combine 8 ounces lump crabmeat (picked over) with 1/2 cup fresh corn kernels, 1 tablespoon each mayonnaise and fresh lemon juice, 2 teaspoons chopped chives, 1/4 teaspoon Old Bay and a pinch of salt. Spoon onto thick-cut potato chips and sprinkle with more Old Bay and chives.
POTATO-CHIP-AND-PIMIENTO MINI CRAB CAKES
In this easy one-bite appetiser, high-brow meets low; tiny balls of jumbo lump crabmeat that are coated in crushed potato chips and baked until golden brown and crispy. Right before serving, these naturally gluten-free morsels are kissed with an Old Bay-spiced mayo and garnished with flecks of pimento.
Provided by Greg Lofts
Categories Food & Cooking Appetizers
Time 40m
Yield Makes 26
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. In a large bowl, whisk together egg, butter, 3/4 teaspoon Old Bay, pimiento, 1 teaspoon salt, and 1/4 teaspoon pepper to combine. Flake crabmeat; stir into egg mixture to evenly coat. Pulse potato chips in a food processor to coarsely crush (or place in a large resealable bag and crush with a rolling pin); transfer to a wide, shallow dish, such as a pie dish.
- Scoop rounded tablespoons of crab mixture, shape into compact cylinders with your hands, and transfer to dish with crushed chips. Turn to coat in chips, gently pressing cakes and molding with your hands to ensure chips adhere. Transfer to parchment-lined baking sheets.
- Bake until crusts are golden and cakes are firm to the touch, about 15 minutes. Meanwhile, in a small bowl, stir together mayonnaise, lemon juice, and remaining 1/4 teaspoon Old Bay; season with salt and pepper. Top each crab cake with a small dollop of mayo mixture and a piece of pimiento. Serve warm. (Cooked, cooled cakes can be frozen in an airtight container up to 1 month; reheat from frozen in a 425°F oven until warmed through, about 10 minutes.)
GRILLED SEA BASS, CRISP POTATO SKINS & CRAB BUTTER
Sea bass eaten with the skin on and potato-skin chips so crisp they rustle in the pan, this fish dish is served with crab butter for a touch of indulgence
Provided by Jane Hornby
Categories Dinner, Fish Course, Main course
Time 1h10m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Cut the ends from the potatoes and keep. Cut the peel and 1cm flesh from the potatoes, leaving blocky barrels of potato behind. On a shallow baking tray, massage the skins and potato ends with the oil, salt and thyme sprigs. Roast for 30 mins, turning halfway through, until tender and starting to crisp. Set aside until later.
- Simmer the salad onion with the vinegar until reduced to 1 tsp or so. Strain the vinegar into the butter (keep the onion), add the crab and some seasoning, and mash well. Chill until needed.
- Heat grill to high - make sure it's really hot before you cook the fish. Slash the skin of each fillet three times and season. Put the potatoes under the grill for 2 mins or until hot and starting to crisp again, then lay the fish fillets on top. (If your grill doesn't go very high, fry your fillets, skin-side down, in a non-stick frying pan to crisp it up before putting them on top of your potatoes.) Pour olive oil over the fish, and grill for 4 mins or until opaque with the skin crisping.
- Dollop ¼ of the crab butter onto each fillet, then grill for 1 min until the butter begins to melt. Using a fish slice, transfer the fish to warmed plates to serve, with the potato skins, a few thyme leaves and a charred onion & tomato salad.
Nutrition Facts : Calories 635 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 2 grams sugar, Fiber 10 grams fiber, Protein 40 grams protein, Sodium 1.5 milligram of sodium
KILLER CRAB AND POTATO CAKES
Make and share this Killer Crab and Potato Cakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 38m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook potatoes in boiling water for 6-7 minutes, until tender; drain, then scatter potatoes across a large, flat surface to cool and dry for 5 minutes; then transfer to a mixing bowl.
- Make a paste with the garlic and salt; add it to the potatoes along with the parsley, thyme, lemon zest, and red pepper flakes.
- Add crab and Old Bay seasoning to potatoes; combine the mixture gently.
- Form 4 super-size 4-5 inch killer crab cakes.
- Place the bread crumbs on a plate; coat the crab cakes on both sides with crumbs to set them.
- Heat oil in a nonstick skillet over medium to med-high heat; add the cakes and cook for 3-4 minutes on each side, until deeply golden; serve immediately.
"CRABBY" POTATO CHIPS
Provided by Food Network
Time 15m
Yield 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 200 degrees F.
- Spread the potato chips onto a baking sheet or ovenproof serving platter and bake to warm the chips, about 5 minutes. Sprinkle a light layer of the crab boil seasoning evenly over the chips. Serve warm.
LAYERED CHIPS
For sophisticated party food, transform a humble plate of chips by thinly slicing the potato and layering it in strips. Enjoy with your choice of sauce or dip
Provided by Anna Glover
Categories Side dish, Snack, Supper, Treat
Time 1h35m
Yield Serves 4-6 as a side
Number Of Ingredients 14
Steps:
- Peel and finely slice the potatoes using a mandoline or a sharp knife. Brush the base and sides of a tin or dish about 20cm square with the butter, and line with parchment.
- Heat the oven to 180C/160C fan/ gas 4. Add the potatoes, overlapping slightly in layers, and drizzle over the extra butter and some seasoning every few layers until all of the potatoes and butter are used up. You should have seven or eight layers. Cover tightly with foil. Cook for 40-50 mins until a sharp knife goes easily through the layers. Leave to cool, then put a plate that fits in the tin on top of the foil with some cans or a chopping board on top to weigh it down, and chill for at least 6 hrs or overnight. About 30 mins before frying, transfer the tin to the freezer to firm up even more.
- Put the oil in a heavy-based deep pan so it's no more than half-full, and heat to 180C on a cooking thermometer or until a cube of bread sizzles immediately and browns in 30 secs when lowered in.
- Tip the potato block from the freezer out onto a board and remove the parchment. Cut into thick chips and lower into the hot oil in three or four batches and cook for 4-5 mins until golden and crisp. Try not to move the chips around in the pan too much. Scoop out onto kitchen paper and season. Set aside while you cook the rest (don't keep uncooked chips next to the hot pan or the butter will melt).
- Mix the chilli mayo and crab dips, if serving both, or dollop a little soured cream on each chip, and top with a little apple sauce and dill.
Nutrition Facts : Calories 103 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 6 grams protein, Sodium 0.2 milligram of sodium
CRISPY LAYERED THYME POTATOES
Thinly slice then oven bake your spuds for an impressive side dish to serve with your Easter roast or Sunday lunch
Provided by James Martin
Categories Side dish
Time 1h20m
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6. Slice the peeled potatoes as finely as possible on a mandolin, with the fine slicing blade of a food processor, or with a very sharp knife. (The more finely you slice them, the quicker and more evenly they will cook.)
- Pat the potatoes dry with a clean tea towel and tip into a large bowl. Pour over the melted butter, sprinkle over the thyme and some salt (preferably sea salt or rock salt), and toss until each slice is coated in butter.
- In a roasting tin, measuring about 20 x 20cm, assemble the potato slices vertically, tightly packed together like a deck of cards, until the dish is full and you've used all the potatoes. Sprinkle with a little more salt and place in the oven for 45-50 mins until crisp and cooked. Use a skewer or small sharp knife to check that the potatoes are completely soft and cooked in the centre. Serve from the tin alongside the lamb.
Nutrition Facts : Calories 440 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
LAYERED CRAB DIP
This is a great make-ahead dish to serve to a crowd. I always get requests for the recipe any time I serve it.
Provided by buddiegirl
Categories Crab
Time 30m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Mix softened cream cheese and miracle whip together until smooth.
- Spread into a deep serving dish (at least 2 inches deep).
- Mix the drained crabmeat and the cocktail sauce together and then spread over cream cheese layer.
- Sprinkle chopped green pepper, green onion and tomato over crab layer.
- Cover vegetable layer with grated cheese, cover and refrigerate.
- Serve with crackers or tortilla chips for dipping.
- Can be made 1 day ahead and stored in refrigerator.
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