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.
Ingredients
- 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
Directions
In large skillet set over medium heat, heat oil. Cook celery, onion, red pepper and garlic, stirring occasionally, for 5 minutes or until softened. Set aside to cool.
In large bowl, mix together mashed potatoes, egg, ½ cup flour, Cheddar, vegetable mixture, basil, parsley, salt, pepper and hot sauce. Fold in crab meat, being careful not to overmix.
Using 1/3-cup measuring cup, shape into twelve 3-oz patties, each about 1/2-inch thick. Chill for 30 minutes.
Pour enough oil to reach ½-inch up sides of nonstick skillet. Heat over medium heat, until shimmering.
Meanwhile transfer remaining flour to shallow dish.
Coat each potato crab cake in flour.
Cook cakes, turning once, for 4 to 6 minutes or until golden brown.
Serve with lemon wedges.
Notes
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.
