Check out Chef Bobby’s version of this classic Southern dish.
Ingredients
1 Lb Lump Crab Meat
¼ Cup Mayonnaise
¼ Cup Pimento Cheese
1 ea Egg
1 tsp Old Bay
½ ea Lemon, juice only
3 oz Kettle Chips
¼ Cup Canola Oil for cooking
Directions
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
Enjoy!
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