Recipe Image
Recipe Description
<p>These East Coast–inspired crab cakes use crushed LAY'S® Classic Potato Chips instead of bread crumbs for a tasty variation that’s brimming with delicious flavors in every bite.</p>
Recipe Total Time
35 min
Recipe Prep Time
25 min
Recipe Cook Time
10 min
Recipe Servings
2
Recipe Is Featured
No
Recipe Featured Order
1
appearances as a recommendation
0
Recipe Unique ID
recipe-1701356916-6568a574b91f6
Featured Product Title
Papas fritas LAY'S® clásicas
Featured Product URL
https://www.lays.com/es/products/papas-fritas-lays-cl-sicas
Featured Product Image URL
https://cms.lays.com/sites/lays.com/files//2025-12/Lays_XL_Classic_Laydown.png
Holidays and Seasons
Meal
Recipe Tips
Alternatively, shape crab cakes into 2-tbsp patties for mini appetizer cakes.
Season crab cakes with pinch Old Bay seasoning in Step 2 if desired.
Recipe Ingredients
[title]Crab Cakes:
<strong>4 cups</strong> <a href="https://www.lays.com/products/lays-classic-potato-chips">LAY'S® Classic Potato Chips</a>
<strong>8 oz</strong> crabmeat
<strong>1</strong> egg, beaten
<strong>1/4 cup</strong> mayonnaise
<strong>1 tbsp</strong> Dijon mustard
<strong>1 tsp</strong> Worcestershire sauce
<strong>2 tbsp</strong> finely chopped fresh parsley
<strong>1/4 tsp</strong> salt
<strong>1/4 cup</strong> butter (approx.)
[title]Rémoulade:
<strong>1/2 cup</strong> mayonnaise
<strong>1 tbsp</strong> minced drained capers
<strong>1 tbsp</strong> freshly squeezed lemon juice
<strong>1 tbsp</strong> finely chopped fresh parsley
<strong>2 tsp</strong> Dijon mustard
<strong>1 tsp</strong> Worcestershire sauce
<strong>Pinch</strong> salt
<strong>Pinch</strong> black pepper
<strong>1/2 cup</strong> microgreens (optional)
Recipe Directions
Crab Cakes: In food processor, pulse LAY'S® Classic Potato Chips until finely crushed (makes 1 cup).
Transfer crabmeat to medium bowl. Add egg, mayonnaise, Dijon, Worcestershire sauce, parsley and salt. Sprinkle with crushed potato chips. Stir to combine. Divide mixture into 4 portions. Form each into 1/2-inch-thick patty, using 3-inch ring mold if desired. Transfer to parchment paper–lined baking sheet. Chill for 30 to 60 minutes or until firm.
In large skillet set over medium heat, melt 1/4 cup butter. Cook crab cakes, carefully flipping once, for 6 to 10 minutes or until golden brown. If needed to prevent sticking, add additional butter to skillet.
Rémoulade: In medium bowl, stir together mayonnaise, capers, lemon juice, parsley, Dijon, Worcestershire sauce, salt and pepper.
Smear 1/4 cup rémoulade sauce on 2 plates. Top each with 2 crab cakes. Garnish with microgreens if using.