1/2 pound cooked crabmeat , or one 6-ounce can crabmeat.
3/4 cup crushed potato chips
2 tablespoons shredded coconut
3 green onions, finely chopped
2 tablespoons mayonnaise
1 tablespoon parsley, chopped
1 teaspoon lemon juice
2 tablespoons cooking oil for frying
Pick over the crabmeat to remove any shell fragments or cartilage. Break into bite sized pieces.
In a medium mixing bowl, beat the egg. Add 1/2 cup of the potato chips, the coconut, green onions, mayo, parsley, and lemon juice and stir well. Gently mix in the crabmeat. Shape into 6 patties about 1/2 " thick. Coat the cakes with the remaining crushed chips.
In a large skillet, heat the oil and add the crab cakes. Turn heat to medium and cook 2-3 minutes on each side or until golden brown. Serve immediately.