LAY’S® Crab Cakes with NAKED® Juice/SABRA® Hummus Orange Sauce and PEPSI® Cola Candied Bacon
This modern twist on the classic crab cake recipe includes crispy potato chips and a sauce sweetened with carrot and orange flavors.
• 1 lb. jumbo lump crab meat
• 1 10-oz. bag LAY’S® Salt and Vinegar Flavored Potato Chips
• 2 tablespoons mayonnaise
• 1 whole egg, beaten
• 1 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dry mustard
• 1 1/2 teaspoons seafood seasoning
• 1/4 cup vegetable oil
• 1 cup SABRA® Classic Hummus
• 1 cup NAKED® Orange Carrot Juice
• 6 pieces PEPSI® Cola Candied Bacon (see recipe)
• Salt and pepper to taste
In a mixing bowl, combine the mayonnaise, egg, Worcestershire, lemon juice, mustard powder, seafood seasoning, salt and pepper, and mix well. Clean the crab, making sure there aren’t any pieces of the shell in the meat, and gently fold into the mixture. Then, fold in just enough Lay's potato chips to bind together lightly. Form into two-ounce cakes and refrigerate for one hour. Then dust with flour, dredge in egg wash and coat with crushed LAY’S® potato chips, pressing firmly to make sure they adhere. Refrigerate until ready to cook. In another mixing bowl or blender, combine the hummus and orange-carrot juice and mix to smooth. Refrigerate until ready to serve. When ready to serve, warm the vegetable oil in a skillet or griddle over medium heat and cook crab cakes for three to four minutes on each side, until golden brown. Spoon desired amount of orange-carrot sauce onto the plate, top with two crab cakes and one slice of Pepsi Cola Candied Bacon.