Sweet Potato Crab Cakes
Ingredients
| 1 lb of fresh lump crab meat | ||
| 2 egg beaten, plus 1 yolk beaten | ||
| 1 red bell pepper finely chopped | ||
| 1 tbs old bay seasoning | ||
| 1/2 cup dry bread crumbs | ||
| 1/4 cup cornmeal | ||
| 1/4 cup mashed potato | ||
| 1 scallion, chopped | ||
| 2 tbs fresh parsley, chopped | ||
| 2 tbs lemon juice | ||
| 2 tbs mayonnaise | ||
| 2 tsp ground mustard | ||
| kosher salt and fresh cracked black pepper to taste | ||
| canola oil for frying |
There are hundreds if not thousands of crab cake recipes. This is a interesting version that uses sweet potatoes and Cajun seasoning.
- In a large bowl combine all ingredients, except for canola oil and the crab meat. Mix well.
- Fold in the crab meat being careful not break up the lumps.
- Form mixture into 12 patties.
- Place patties in refrigerator for at least 30 minutes prior to cooking.
- In a large saute pan over medium heat, cook the crab cakes for 3-4 minutes on each side until golden brown.
- Drain on a wire rack and serve.
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