Potato chips are the secret to these amazing crab cakes. Instead of having to bread and pan-fry them to get that satisfying crispness, I stir in a bag of crushed potato chips before putting them in the broiler. As weird as it sounds, they give the dish just the right texture. -- Kate Merker, Associate Food Editor, Real Simple
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Like shrimp cocktail and mini quiches, crab cakes evoke the high life of country clubs and wedding receptions. But you don't need to take a trip down the aisle to enjoy this Chesapeake Bay original. This recipe dispenses with the lengthy process of beating the eggs and breading the cakes. Instead, tartar sauce (already conveniently spiked with bits of pickle and onion) binds the seafood together in patties. Crushed potato chips stand in for homemade bread crumbs and provide just the right amount of texture and salt. But the biggest improvement is the elimination of frying and the accompanying oil. These cakes are topped with only small pats of butter before being whisked into the broiler. Two minutes later, you have 6 sizzling golden brown disks, leaving you no excuse to be crabby.
2 1/2 cups potato chips
1 pound lump crabmeat, picked through to remove shells
1/3 cup tartar sauce
1 1/2 tablespoons Dijon mustard
1/4 teaspoon black pepper
2 tablespoons butter, thinly sliced into 6 pieces
1 lemon, cut into wedges
Step 1: Crush
Heat the broiler. In a medium bowl, finely crush the potato chips.