Sweet Potato Crab Cakes

Name: Sweet Potato Crab Cakes
Prep time: 45 min
Cook time: 6 min
Total time: 51 min
Yield: 12
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

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.