These zesty, sautéed, potato-crusted crab cakes are great for entertaining or over a salad as a light lunch.
12 oz. Dungeness crab meat, cleaned
3 tbsp mayonnaise
1/2 cup coarse chopped potato chips and chips for crusting the cakes
2 tbsp red peppers, chopped and sautéed
2 tbsp fresh chives, chopped
2 dashes Tabasco sauce
Juice from 1/4 fresh lemon
Cracked white pepper to taste
3 tbsp canola oil
Step 1: Pick though the crab meat to ensure there are no bones and cartilage.
Step 2: Add the remaining ingredients and season to taste. Do not overwork the crab.
Step 3: Form into 3 oz. cakes and lightly dust with the crushed potato chips.
Step 4: Sauté in a shallow pan over med-high heat until golden brown. Place in a 350°F oven for 5 minutes or until the centre is warm.
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