Best 6 Crabby Potato Chips Recipes

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Craving a snack that combines the savory flavor of crab with the crispy crunch of potato chips? Look no further than the ingenious culinary creation known as "crabby potato chips." These chips offer a unique blend of flavors and textures that will tantalize your taste buds and leave you reaching for more. Join us as we explore the realm of "crabby potato chips," uncovering the secrets behind their delightful taste and providing you with expert tips to create the perfect batch at home.

Check out the recipes below so you can choose the best recipe for yourself!

CRAB BOIL POTATO CHIPS



Crab Boil Potato Chips image

Provided by Food Network Kitchen

Categories     appetizer

Time 10m

Yield 4 to 8 servings

Number Of Ingredients 0

Steps:

  • Combine 8 ounces lump crabmeat (picked over) with 1/2 cup fresh corn kernels, 1 tablespoon each mayonnaise and fresh lemon juice, 2 teaspoons chopped chives, 1/4 teaspoon Old Bay and a pinch of salt. Spoon onto thick-cut potato chips and sprinkle with more Old Bay and chives.

POTATO-CHIP-AND-PIMIENTO MINI CRAB CAKES



Potato-Chip-and-Pimiento Mini Crab Cakes image

In this easy one-bite appetiser, high-brow meets low; tiny balls of jumbo lump crabmeat that are coated in crushed potato chips and baked until golden brown and crispy. Right before serving, these naturally gluten-free morsels are kissed with an Old Bay-spiced mayo and garnished with flecks of pimento.

Provided by Greg Lofts

Categories     Food & Cooking     Appetizers

Time 40m

Yield Makes 26

Number Of Ingredients 9

1 large egg
3 tablespoons unsalted butter, melted
1 teaspoon Old Bay seasoning
2 tablespoons minced pimiento, plus more, diced, for serving
Kosher salt and freshly ground pepper
1 pound jumbo lump crabmeat, picked through to remove any shell
4 cups lightly salted potato chips, such as Kettle
1/2 cup mayonnaise
1 1/2 teaspoons fresh lemon juice

Steps:

  • Preheat oven to 425°F. In a large bowl, whisk together egg, butter, 3/4 teaspoon Old Bay, pimiento, 1 teaspoon salt, and 1/4 teaspoon pepper to combine. Flake crabmeat; stir into egg mixture to evenly coat. Pulse potato chips in a food processor to coarsely crush (or place in a large resealable bag and crush with a rolling pin); transfer to a wide, shallow dish, such as a pie dish.
  • Scoop rounded tablespoons of crab mixture, shape into compact cylinders with your hands, and transfer to dish with crushed chips. Turn to coat in chips, gently pressing cakes and molding with your hands to ensure chips adhere. Transfer to parchment-lined baking sheets.
  • Bake until crusts are golden and cakes are firm to the touch, about 15 minutes. Meanwhile, in a small bowl, stir together mayonnaise, lemon juice, and remaining 1/4 teaspoon Old Bay; season with salt and pepper. Top each crab cake with a small dollop of mayo mixture and a piece of pimiento. Serve warm. (Cooked, cooled cakes can be frozen in an airtight container up to 1 month; reheat from frozen in a 425°F oven until warmed through, about 10 minutes.)

POTATO CHIPS



Potato Chips image

Make your own potato chips using your microwave. A tasty and easy alternative to store-bought potato chips (not to mention economical)! A mandoline would make slicing the potato into paper thin slices a breeze.

Provided by Jessica

Categories     Appetizers and Snacks     Snacks     Snack Chip Recipes     Potato Chip Recipes

Time 35m

Yield 4

Number Of Ingredients 3

1 tablespoon vegetable oil
1 potato, sliced paper thin (peel optional)
½ teaspoon salt, or to taste

Steps:

  • Pour the vegetable oil into a plastic bag (a produce bag works well). Add the potato slices, and shake to coat.
  • Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish.
  • Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.

Nutrition Facts : Calories 80.2 calories, Carbohydrate 11.6 g, Fat 3.5 g, Fiber 1.1 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 294.5 mg

HOMEMADE POTATO CHIPS



Homemade Potato Chips image

Forget buying a bag of potato chips at the grocery store when you can make these at home. This quick and easy recipe will delight everyone in the family. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes     Snacks

Time 1h

Yield 8-1/2 cups.

Number Of Ingredients 7

7 unpeeled medium potatoes (about 2 pounds)
2 quarts ice water
5 teaspoons salt
2 teaspoons garlic powder
1-1/2 teaspoons celery salt
1-1/2 teaspoons pepper
Oil for deep-fat frying

Steps:

  • Using a vegetable peeler or metal cheese slicer, cut potatoes into very thin slices. Place in a large bowl; add ice water and salt. Soak for 30 minutes., Drain potatoes; place on paper towels and pat dry. In a small bowl, combine the garlic powder, celery salt and pepper; set aside. , In a cast-iron or other heavy skillet, heat 1-1/2 in. oil to 375°. Fry potatoes in batches until golden brown, 3-4 minutes, stirring frequently. , Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.

Nutrition Facts : Calories 176 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 703mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 3g fiber), Protein 3g protein.

HOMESTYLE POTATO CHIPS



Homestyle Potato Chips image

Making homestyle potato chips is fun and easy. Guaranteed they won't last long! A food processor with a slicing attachment is very helpful. Experiment with the thickness; you may like them thicker or thinner. I like to use olive oil because it has less trans fats, but you can use safflower, corn, or peanut oil as well as vegetable oil.

Provided by ALMALOU

Categories     Appetizers and Snacks     Snacks     Snack Chip Recipes     Potato Chip Recipes

Time 1h

Yield 8

Number Of Ingredients 3

4 medium potatoes, peeled and sliced paper-thin
3 tablespoons salt
1 quart oil for deep frying

Steps:

  • Place potato slices into a large bowl of cold water as you slice. Drain, and rinse, then refill the bowl with water, and add the salt. Let the potatoes soak in the salty water for at least 30 minutes. Drain, then rinse and drain again.
  • Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Season with additional salt if desired.

Nutrition Facts : Calories 179.2 calories, Carbohydrate 18.6 g, Fat 11.1 g, Fiber 2.3 g, Protein 2.2 g, SaturatedFat 1.4 g, Sodium 2622.6 mg, Sugar 0.8 g

KILLER CRAB AND POTATO CAKES



Killer Crab and Potato Cakes image

Make and share this Killer Crab and Potato Cakes recipe from Food.com.

Provided by ratherbeswimmin

Categories     Crab

Time 38m

Yield 4 serving(s)

Number Of Ingredients 12

1 large idaho potato, peeled and cubed
2 garlic cloves, chopped
coarse salt
2 tablespoons fresh flat leaf parsley, chopped
2 fresh thyme sprigs, leaves removed and finely chopped
1 lemon, zest of
1 lemon, cut into wedges
1/2 teaspoon red pepper flakes
2 (6 ounce) containers fresh lump crabmeat, picked over for shells and cartilage
1 tablespoon Old Bay Seasoning
1 cup Italian breadcrumbs (made from Italian bread)
3 tablespoons extra virgin olive oil

Steps:

  • Cook potatoes in boiling water for 6-7 minutes, until tender; drain, then scatter potatoes across a large, flat surface to cool and dry for 5 minutes; then transfer to a mixing bowl.
  • Make a paste with the garlic and salt; add it to the potatoes along with the parsley, thyme, lemon zest, and red pepper flakes.
  • Add crab and Old Bay seasoning to potatoes; combine the mixture gently.
  • Form 4 super-size 4-5 inch killer crab cakes.
  • Place the bread crumbs on a plate; coat the crab cakes on both sides with crumbs to set them.
  • Heat oil in a nonstick skillet over medium to med-high heat; add the cakes and cook for 3-4 minutes on each side, until deeply golden; serve immediately.

Tips:

  • Use fresh ingredients: The fresher the ingredients, the better your crab rangoon will taste. This is especially important for the crab meat, which should be fresh and not frozen.
  • Don't overfill the wonton wrappers: If you overfill the wonton wrappers, they will be difficult to fold and seal. This can lead to the crab rangoon bursting open during frying.
  • Fry the crab rangoon in hot oil: The oil should be at a temperature of 350 degrees Fahrenheit before you add the crab rangoon. This will help them to cook evenly and prevent them from becoming soggy.
  • Drain the crab rangoon on paper towels: After frying, drain the crab rangoon on paper towels to remove any excess oil.
  • Serve the crab rangoon with your favorite dipping sauce: Crab rangoon can be served with a variety of dipping sauces, such as sweet and sour sauce, soy sauce, or chili sauce.

Conclusion:

Crab rangoon is a delicious and versatile appetizer that can be enjoyed by people of all ages. With its creamy filling and crispy wonton wrapper, it's sure to be a hit at your next party or gathering. So next time you're looking for a quick and easy appetizer, give crab rangoon a try. You won't be disappointed!

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