Quick Crab Cakes

I love having a stash of quick and simple recipes for those days that are very busy. This is great during baseball season. And if you don't use them all, you can refrigerate them uncooked for later. They are perfect on a Hawaiian or snowflake roll, with some lettuce and a nice tomato slice. I found this easy recipe in 2007 from a Real Simple magazine. I usually pick up a jar of lump crabmeat on a BJ's run, they stay fresh for a while in the fridge.

2 1/2 cups potato chips (Cape Cod)
1pound lump crabmeat, picked through to remove shells
1/3 c. Tartar sauce
1 1/2 TBSP Dijon mustard
1/4 tsp black pepper
2 TBSP butter, thinly sliced into 6 pieces
1 lemon, cut into wedges

Heat broiler. In a medium bowl, finely crush the potato chips. Add the crabmeat, tartar sauce, mustard, and pepper and stir to combine. Form the mixture into 6 patties and place on a parchment lined baking sheet. Top each with a pat of butter and broil until browned. About 2-5 minutes. Serve with lemon wedges.