50+ Friends Club Cookbook
Fish and Shellfish

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New Style Crab Cakes

From the Kitchen of: Pepper

Source:  Lutheran Brotherhood Cookbook

Comments:Potato Chips and Coconut are the surprise ingredients in these crab cakes.

  • Thaw crabmeat, if frozen, drain. (or if using canned, drain, be sure all cartilage is removed.)
  • In a medium mixing bowl, combine egg, 1/4 cup of the crushed potato chips, the coconut, green onion, mayonnaise, parsley and coriander.
  • Stir in crabmeat; mix well.
  • Shape mixture into eight 1/2" thick patties.
  • Coat patties with remaining potato chips.
  • In a large skillet, heat oil. Add crabcakes. Cook over medium heat aobut 2-3 minutes on each side or until golden and heated through. Add additional cooking oil if necessary. Serve immediately with Herb Sauce.
  • Top with shredded lemon peel, if desired.
  • Makes 8 crab cakes.
  • Herb Sauce: In a small bowl combine mayyonnaise or salad dressing, snipped fresh cilantro and finely shredded lemon peel. Cover, refrigerate about 30 minutes to allow flavors to mellow.