Sweet Potato Crab Cakes


  • 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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