Quick Crab Cakes

Name: Quick Crab Cakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 2 Tbsps butter, thinly sliced into 6 pieces; 2 Tbsps Dijon mustard; 1 lemon, cut into wedges; 454 grams lump crabmeat, picked through to remove shells; 591 milliliters potato chips; 79 milliliters tartar sauce

You can never have too many hor d'oeuvre recipes, so give Quick Crab Cakes

Instructions

Heat broiler. In a medium bowl, finely crush the potato chips.

Ingredients you will need

Potato Chips

Equipment you will use

Broiler

Bowl

Add the crabmeat, tartar sauce, mustard, and pepper and stir to combine. Form the mixture into 6 patties and place on a parchment- or foil-lined baking sheet. Top each with a pat of butter and broil until browned, 1 to 2 minutes.

Ingredients you will need

Tartar Sauce

Crabmeat

Mustard

Butter

Pepper

Equipment you will use

Baking Sheet

Aluminum Foil

Serve with the lemon wedges.

Ingredients you will need

Lemon Wedge

Equipment

Ingredients

Servings:

0teaspoons

black pepper 2Tbsps

butter, thinly sliced into 6 pieces 2Tbsps

Dijon mustard 1

lemon, cut into wedges 454grams

lump crabmeat, picked through to remove shells 591milliliters

potato chips 79milliliters

tartar sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Hahn Winery Santa Lucia Highlands Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 17 dollars.