Crab Cakes: In food processor, pulse LAY'S^® Classic Potato Chips until finely crushed (makes 1 cup).

Transfer crabmeat to medium bowl. Add egg, mayonnaise, Dijon, Worcestershire sauce, parsley and salt. Sprinkle with crushed potato chips. Stir to combine. Divide mixture into 4 portions. Form each into 1/2-inch-thick patty, using 3-inch ring mold if desired. Transfer to parchment paper–lined baking sheet. Chill for 30 to 60 minutes or until firm.

In large skillet set over medium heat, melt 1/4 cup butter. Cook crab cakes, carefully flipping once, for 6 to 10 minutes or until golden brown. If needed to prevent sticking, add additional butter to skillet.

Rémoulade: In medium bowl, stir together mayonnaise, capers, lemon juice, parsley, Dijon, Worcestershire sauce, salt and pepper.

Smear 1/4 cup rémoulade sauce on 2 plates. Top each with 2 crab cakes. Garnish with microgreens if using.