Mini Baked Potato Chip Crab Cakes


  • 1 pound imitation crab meat drained well
  • 1 jalapeno
  • 1 celery
  • 2 tablespoon chopped chives plus more for the garnish
  • 1 tablespoon dijon mustard
  • 1 1/2 teaspoons seafood seasoning like Old Bay
  • 1 egg + 1 egg yolk
  • 1 cup crushed Lay's Classic potato chips

For the crab crackers, optional

  • 1 cup all-purpose flour
  • 1/2 cup grated hard cheese like Asiago
  • 1/4 cup cold butter
  • 1/3 cup whole milk
  • red food dye


  1. If you are making the crackers, you can make those up to a few days in advance if you store in an airtight container. In a medium size mixing bowl, stir together the flour and grated cheese. Grate the cold butter into the bowl and use a fork to mash until the mixture is like small pebbles (similar to making pie crust).

  2. In a small bowl, stir together the milk and red food dye. Pour the milk into the mixing bowl, with the flour/butter mixture. Stir until a dough ball begins to form. You may need to use your (clean) hands to mix some. Roll out and use a crab shaped cookie cutter to cut the crackers (or you can do a simple shape like squares or triangles if you prefer).

  3. Bake at 400°F for 12-15 minutes. Allow to cool before using or storing.
  4. For the crab cakes, finely chop the jalapeño (removing the seeds) and celery. In a large mixing bowl, flake the imitation crab meat after draining. Then add the jalapeño, celery, 2 tablespoons of chives, dijon, seafood seasoning, and eggs. Stir well. Then stir in the crushed potato chips.

  5. Lightly butter, or spray with non-stick cooking spray, a mini muffin pan. Press the crab cake mixture into the pan. Bake at 400°F for 18-20 minutes.
  6. Allow to cool slightly and then you can remove the crab cakes from the pan. Serve on a serving tray or on top of the crackers garnished with more chopped chives and a lemon wedge.