Empty My Fridge
Easy Potato Chip Crab Cakes Recipe
Ingredients
- Crab1 lb
- Egg · beaten2
- Mayonnaise2 tbsp
- Mustard1 tbsp
- Scallion · chopped2
- The Fit Cook Everyday blend1 tbsp
- The Fit Cook Sea blend1 tbsp
- Potato · crushed1 cup
- Salt
- Black pepper
- Avocado oil3 tbsp
- Olive oil½ cups
- Sriracha sauce3 tbsp
- Flake salt & pepper
Instructions
- Set the oven to 300°F.
- In a bowl, mix all the crab cake ingredients thoroughly with a spatula. If the mixture is too wet, add tablespoons of oat flour (or another flour) until it holds together. If it is too dry, add a lightly beaten egg or egg white.
- Scoop the mixture with an ice cream scoop to keep the patties similar in size. Roll each into a golf-ball-sized ball, then flatten lightly into a patty.
- Heat a nonstick skillet over medium-high heat. Add avocado oil, then 2 to 3 cakes. Cook each side for 2 to 3 minutes, until golden brown. Move to a baking tray. Repeat with the remaining patties.
- Put the baking tray in the oven for 6 to 8 minutes.
- Make the sauce while the cakes bake. Once they are out of the oven, sprinkle with flake salt and serve.
Summarized from Fit Men Cook's video. Watch it for the details.
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