(as Hors doeuvres. Make more for an entrée.)
This "ancient" recipe comes from Better Homes & Gardens. It is one of the best I have seen and used for Crab Cakes.

Ingredients:
6 oz. cooked crabmeat (fresh, frozen, canned)
1 beaten egg
½ cup finely crushed potato chips
2 tbsp. shredded coconut, roasted
2 tbsp. finely chopped green onion
2 tbsp. Hellmann’s mayonnaise
1 tbsp. fresh snipped parsley
½ tsp. ground coriander
2 tbsp. cooking oil
Shredded lemon zest, optional

1 recipe Herb Sauce:
¼ cup Hellmann’s Mayo
1 tbsp. snipped fresh cilantro
1 tsp. finely shredded lemon zest, optional

Sauce:
Mix all together, well, in small bowl and chill for at least 1 hour. Top with additional lemon peel if desired.

Crab Cakes:
Cut crab meat into bite sized pieces; thaw and cook if necessary; drain and remove cartilage from canned . . . . whatever !

In medium mixing bowl combine egg, 1/4 cup of the crushed potato chips, coconut, green onion, mayonnaise, parsley and coriander and mix well. Shape into eight, 1/2 inch patties and roll to coat in remaining potato chips. (Larger patties and longer cooking time for entrée.)

Cook over medium heat until golden, crisp, and heated thru, adding additional oil if necessary.

Serve hot with sauce.