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Florida’s Crab Cakes Royale
Description
Just short of scrumptious, these Florida crab cakes are not made with a lot of filler. Pure wonderful crab meat fresh from the seafood market!
Ingredients
- FOR THE CAKES:
- 16 ounces, weight Fresh Lump Crab Meat (From Seafood Market)
- 2 whole Egg Whites, Beaten
- ½ cups Seasoned Bread Crumbs
- 1 teaspoon Chili Powder
- 1 teaspoon Black Pepper
- 1 teaspoon Fresh Flat Leaf Parsley, Finely Chopped
- 3 cups Homemade Lemon-Onion Potato Chips (or Another Potato Chip Variety). See My TK Recipe Posted For Them.
- FOR THE SERVING SAUCE (optional):
- ¼ cups Sour Cream
- 2 dashes Your Favorite Hot Sauce
- 1 whole Lemon (for Zest And Juice)
Preparation
Preheat oven to 400 F.
In a large mixing bowl add lump crab meat and break apart with two forks. Add beaten egg whites, seasoned breadcrumbs, chili powder, black pepper and parsley and stir with a spatula to incorporate ingredients. Form your patties to your desired size, I like ours thick and around 3-4″ diameter.
In a zip-lock bag place lemon-onion potato chips, seal bag and run a rolling pin over them several times to crumble. Coat both sides of your crab cake patties with the crumbled lemon-onion potato chips and place on a non stick-baking sheet pan (9″ X 12″).
Bake for 10-12 minutes. They will brown up nicely and smell wonderful!
Optional serving sauce: Add sour cream, hot sauce, lemon zest and juice into a small bowl and stir. Refrigerate until ready to serve.
Enjoy!
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