Corn Chip Crusted Colossal Crab Cakes
Cook Time
30-45 minutes
Yield
2-4
RECIPE Ingredients
- 1 can of colossal crab meat
- ½ cup mayonnaise
- ½ red pepper, small dice
- 2 tablespoons sliced chives
- Juice of 1 lemon
- Dash of Tabasco sauce
- 1 tablespoon Cajun seasoning
- 1 tablespoon Old Bay seasoning
- 2½ cups ground & crushed corn chips, we used MASA Chips
Recipe notes
To make these unique crab cakes we replaced the usual panko with ground corn chips. Our favorite brand is MASA Chips, made with organic corn and fried in beef tallow. The sturdy chips required some hand-crushing and a food processor to create a mix of just the right texture – a combination of finer power and chunky crumbs.
RECIPE Preparation
- Preheat your oven to 400 degrees F.
- In a mixing bowl, combine mayonnaise, red pepper, chives, Cajun seasoning, Old Bay seasoning, Tabasco sauce, juice of 1 lemon, and ½ cup of ground MASA Chips. Mix well until all ingredients are fully incorporated.
- Gently fold the colossal crab meat into the mixture, being careful not to break up the crab meat too much. The mixture should hold together and have visible chunks of crab.
- Divide the mixture into 8 equal portions and form them into thick cakes.
- Dredge each crab cake in the remaining ground corn chips, coating each side evenly.
- Heat a non-stick pan with a generous coating of neutral oil over medium heat. Once the oil is hot, carefully fry the cakes without overcrowding your pan. Fry in batches if needed. Once golden brown on both sides, place fried crab cakes on a parchment-lined sheet pan and place in oven to finish heating for 8-10 minutes, ensuring they reach an internal temperature of at least 140 degrees F.
- Serve the crab cakes hot, either naked or with your choice of sauce, such as remoulade or tartar sauce.
