Check out Chef Bobby’s version of this classic Southern dish.


1 Lb       Lump Crab Meat
¼ Cup      Mayonnaise
¼ Cup      Pimento Cheese
1ea        Egg
1tsp       Old Bay
½ea        Lemon, juice only
3oz        Kettle Chips
¼ Cup     Canola Oil for cooking

1. In a medium size mixing bowl, crush Chips by hand, leaving some chunks 2. Add all ingredients except crab and oil into mixing bowl 3. Pick through crab to remove any shells 4. Fold crabmeat into mixture being careful not to break up the crab 5. Cover and let rest at least one hour 6. Scoop the crab mixture into roughly eight 1/3-cup mounds; lightly pack into patties, about 1 1/2 inches thick 7. In a large skillet, heat the oil until shimmering 8. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side 9. Transfer the crab cakes to plates and serve with lemon wedges


Chef Bobbys famous crap cakes from Timbers Kiawah