Crab Cakes With Aioli Dipping Sauce

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“Green onion potato chips instead of bread crumbs? Yes! They fry up to a nice, crunchy golden brown. Many brands are gluten free, which is critical for me. If you like crab cakes without a lot of filler, I recommend trying this recipe. I also highly recommend using a cast iron skillet for frying them. My husband deemed these the best crab cakes he'd ever eaten, and said he'd also love to try them on a potato roll with lettuce, tomato and the dipping sauce. A great, quick and easy side dish that also cooks in about 8-10 minutes is fresh asparagus sauteed in olive oil with chopped garlic, then drizzled with lemon juice and kosher salt just before it's done cooking.”
4 patties

Ingredients Nutrition

  • Crab Cakes
  • 8 ounces lump crabmeat, shells picked out
  • 1 12 cups finely crushed green onion flavor potato chips (I use Mikesell's brand)
  • 14 cup real mayonnaise (do not substitute)
  • 12 teaspoon Old Bay Seasoning
  • 1 dash white pepper
  • 12 tablespoon worchestershire sauce
  • 12 teaspoon dry mustard
  • unsalted butter (for frying, approx. 2-4 tablespoons)
  • 1 lemon, cut in half (other half is for the dipping sauce)
  • Aioli Dipping Sauce
  • 1 fresh garlic clove
  • 12 cup real mayonnaise
  • 1 12 tablespoons horseradish mustard (I use Grey Poupon Horseradish Mustard)
  • 12 teaspoon chili powder
  • 2 tablespoons lemon juice
  • 1 dash kosher salt (optional)


  1. In a mini chopper, finely crush the potato chips.
  2. In a med. size bowl, mix together mayonnaise, Old Bay, white pepper, worcestershire sauce, and dry mustard until creamy.
  3. Add the crab meat and mix evenly but gently so as not to break up the clumps of crab too much. Clumps of crab are a good thing!
  4. Gently stir in 1/4 cup crushed potato chips.
  5. Form the mixture into 4 patties and coat with remaining potato chip crumbs.
  6. Melt about 2 tablespoons unsalted butter over medium heat. Add more butter if needed.
  7. When the butter starts to sizzle, gently place the crab cakes into the pan (they're delicate).
  8. Sprinkle with a little kosher salt if desired and cook for about 4 minutes.
  9. Carefully flip the patties, and drizzle with lemon juice from 1/2 of the lemon. Cook for 4 minutes or until golden brown.
  10. Dipping Sauce: Place all ingredients in mini chopper and push the button. That's it! Make it ahead of time if desired and refrigerate.

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