Michelena's crab salad with homemade potato chips
Enjoy a flavorful seafood delight with Michelena's crab salad paired perfectly with crispy homemade potato chips. A culinary experience you won't forget.
Ingredients:
- 1/2 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- 450g jumbo lump crabmeat, picked over
- 20 saltine crackers, finely crushed
- 1/4 cup canola oil
- Lemon wedges, for serving
Instructions:
- Combine the mayonnaise, egg, mustard, Worcestershire sauce, and hot sauce in a small bowl and mix well.
- In a separate medium bowl, mix the crabmeat with the cracker crumbs gently. Carefully incorporate the mayonnaise mixture. Chill in the refrigerator for a minimum of 1 hour.
- Shape the crab mixture into eight 1/3-cup portions; form into 8 patties, approximately 1 1/2 inches in thickness. Heat oil in a large skillet until it shimmers. Cook the crab cakes over medium-high heat until they are deeply golden and thoroughly heated, approximately 3 minutes on each side. Plate the crab cakes and accompany with lemon wedges.
Summary:
- Calories: 3042 kcal
- Fat: 260 g
- Protein: 51 g
- Carbs: 142 g
- Potassium: 4529 mg
- Magnesium: 295 mg