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Quick Crab Cakes

Quick Crab Cakes
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Serves 4| Hands-On Time: | Total Time:


  • 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
  • black pepper
  • 2 tablespoons butter, thinly sliced into 8 pieces
  • lemon, cut into wedges


  1. Heat broiler. In a medium bowl, finely crush the potato chips. Add the crabmeat, tartar sauce, mustard, and ¼ teaspoon pepper. Stir to combine.
  2. Form the mixture into 8 patties and place on a parchment- or foil-lined baking sheet. Top each with a pat of butter.
  3. Broil the patties until browned, 1 to 2 minutes. Serve with the lemon wedges.
By June, 2006

Nutritional Information

  • Per Serving
  • Calories 400Calories From Fat 225
  • Fat 25g
  • Sat Fat 7g
  • Cholesterol 105mg
  • Sodium 753mg
  • Protein 26g
  • Carbohydrate 19g
  • Sugar 1g
  • Fiber 1g
  • Iron 1mg
  • Calcium 86mg
What does this mean? See Nutrition 101 .

Quick Tip

Make it a meal: Serve the crab cakes with arugula sprinkled with lemon and steamed sugar snap peas.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.