Floridas Crab Cakes Royale

• 16 ounces, weight Fresh Lump Crab Meat (From Seafood Market)
• 2 whole Egg Whites, Beaten
• 1/2 cups Seasoned Bread Crumbs
• 1 teaspoon Chili Powder
• 1 teaspoon Black Pepper
• 1 teaspoon Fresh Flat Leaf Parsley, Finely Chopped
• 3 cups Homemade Lemon-Onion Potato Chips (or Another Potato Chip Variety). See My TK Recipe Posted For Them.
• FOR THE SERVING SAUCE (optional):
• 1/4 cups Sour Cream
• 2 dashes Your Favorite Hot Sauce
• 1 whole Lemon (for Zest And Juice)

1. Preheat oven to 400 F.
2. In a large mixing bowl add lump crab meat and break apart with two forks.
3. Add beaten egg whites, seasoned breadcrumbs, chili powder, black pepper and parsley and stir with a spatula to incorporate ingredients.
4. Form your patties to your desired size, I like ours thick and around 3-4 diameter.
5. In a zip-lock bag place lemon-onion potato chips, seal bag and run a rolling pin over them several times to crumble.
6. Coat both sides of your crab cake patties with the crumbled lemon-onion potato chips and place on a non stick-baking sheet pan (9 X 12).
7. Bake for 10-12 minutes.
8. They will brown up nicely and smell wonderful!
9. Optional serving sauce: Add sour cream, hot sauce, lemon zest and juice into a small bowl and stir.
10. Refrigerate until ready to serve.
11. Enjoy!

egg whites, bread crumbs, chili powder, black pepper, parsley, my tk, serving sauce, sour cream, lemon

Taken from tastykitchen.com/recipes/main-courses/floridae28099s-crab-cakes-royale/ (may not work)