Potato Crab Cakes

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  • Complexity: easy
  • 20 minutes
  • 15 minutes
  • 35 minutes (+ 30 minutes standing time)
  • Serves: 6
Potato Crab Cakes

With fresh herbs and Cheddar, these simple mashed potato crab cakes make a tasty appetizer, but you can also serve them with a salad for a light lunch or dinner.


  • 1 tbsp olive oil
  • 1/2 cup diced celery
  • ½ cup diced red onion
  • ½ cup diced red bell pepper
  • 2 cloves garlic, minced
  • 2 cups prepared mashed Washington State Potatoes
  • 1 egg, beaten
  • 1 cup all-purpose flour, divided
  • ¾ cup shredded Cheddar cheese
  • 2 tbsp finely chopped fresh basil
  • 1 tbsp finely chopped fresh parsley
  • ½ tsp salt
  • ¼ tsp black pepper
  • Dash hot pepper sauce
  • 6 oz lump crab meat
  • Vegetable oil, for frying
  • Lemon wedges, for serving


Shape potato cakes into 2-tbsp patties for mini appetizer cakes and adjust cooking time accordingly.

Serve with drizzle of aioli or chipotle mayo for a spicy kick if desired.

Red, white, or yellow Washington State Potatoes are best for mashing.

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