FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

SEAFOOD RECIPESCRAB Recipes >  Potato Crab Cakes

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

POTATO CRAB CAKES WITH CAPER LIME SAUCE

Yield: 4 Servings (about 2 cakes each)

INGREDIENTS:

Crab Cakes

    • 1½ pounds Idaho Potatoes (about 4 medium)
    • 1 small onion
    • 2 teaspoons Kosher or sea salt
    • 1 tablespoon lemon juice
    • 1/2 cup instant Idaho Potato flakes
    • 1/4 cup ?light? mayonnaise (not fat-free)
    • 1/2 pound crab meat, drained
    • 1 egg plus 1 egg white, lightly beaten with a fork
    • 2 teaspoons smoked paprika (or 2 teaspoons regular sweet paprika plus 1/2 teaspoon cayenne)
    • 1 tablespoon prepared horseradish, drained well
    • 3/4 teaspoon ground white pepper to taste
    • 3 tablespoons oil for frying, divided

Caper-Lime Sauce

    • 1/4 cup mayonnaise
    • 2 tablespoons prepared horseradish
    • 2 tablespoons low fat plain yogurt
    • 2 tablespoons capers, rinsed, drained & patted dry
    • 1 teaspoon lime zest (grated lime peel)
    • Juice of 1 lime
    • Ground white pepper to taste
     

DIRECTIONS:

1. In a food processor fitted with a medium shredding disk, or using a box grater, shred the potatoes and onion into a large mixing bowl. With a wooden spoon, stir in the salt, lemon juice and potato flakes until well combined. Add mayonnaise, crab, egg and egg white, paprika, horseradish and white pepper; stir well.

2. Transfer mixture to a colander and place over a bowl. Cover mixture with plastic wrap and put colander and bowl in the refrigerator to drain and chill for 20-30 minutes, or up to 4 hours. Meanwhile, prepare Caper-Lime Sauce. To make sauce, combine all the ingredients and whisk well; refrigerate until serving time.

3. When potato-crab mixture is chilled, form it with clean hands into about 8 cakes, each approximately 1/2 inch thick and 4 inches in diameter. In a large, heavy skillet, over medium-high heat, heat 2 tablespoons of the oil. When moderately hot, cook 4 of the potato cakes until golden brown on the bottom and release easily from the pan. Flip cakes and cook on second side until well browned and cooked through. Transfer cakes to paper towels to drain. Add the remaining tablespoon of oil and cook the remaining cakes.

Serve cakes with the Caper-Lime Sauce.
 

Approximate nutritional analysis per serving: (2 cakes with about 2 tablespoons of sauce) 460 calories, 104 mg cholesterol, 476 mg sodium, 20 g protein, 15 g fat, 64 g carbohydrates.
(does not include optional ingredients)

 

Susan Asanovic, Grand Prize Winner, 2005 Grown in Idaho Recipe Contest  - Idaho Potato Commission:  www.idahopotato.com
 

 

RELATED RECIPES

  Home   |   About & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website. 
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages