Crispy Crab and Sweet Potato Cakes

Ingredients

• Vegetable oil (for frying)
• Salt (to taste)
• Black pepper (to taste)
• Old Bay seasoning (1 tablespoon)
• Dijon mustard (1 tablespoon)
• Mayonnaise (2 tablespoons)
• Breadcrumbs (1 cup)
• Egg (1, beaten)
• Green onions (1/2 cup, finely chopped)
• Crab meat (1 cup, cooked and shredded)
• Sweet potatoes (2 medium, grated (about 2 cups))
• Lemon juice (1 tablespoon (for serving))

Instructions

1. In a large bowl, combine the grated sweet potatoes, crab meat, green onions, beaten egg, breadcrumbs, mayonnaise, Dijon mustard, Old Bay seasoning, salt, and pepper. Mix well until all ingredients are thoroughly combined.
2. Shape the mixture into patties, about 1/2 inch thick, ensuring they hold together.
3. Heat vegetable oil in a large skillet over medium heat, enough to cover the bottom of the skillet.
4. Carefully add the sweet potato cakes to the skillet and cook for about 4-5 minutes on each side, or until they are golden brown and crispy. Avoid overcrowding the pan; you may need to cook in batches.
5. Once cooked, remove the cakes from the skillet and place them on paper towels to absorb any excess oil.
6. Serve the crab and sweet potato cakes hot, garnished with a squeeze of fresh lemon juice or alongside a zesty lemon aioli for dipping.