Teresa's Recipes
Crispy Crab and Sweet Potato Cakes
Indulge in these delightful crab and sweet potato cakes, where tender, sweet potatoes meet succulent crab meat, all coated in a crispy golden crust. This dish is a perfect harmony of flavors and textures, making it an ideal appetizer or a satisfying main course. The combination of Old Bay seasoning, Dijon mustard, and green onions adds a touch of coastal charm, reminiscent of summer days by the seaside. Serve them with a zesty lemon aioli for an unforgettable culinary experience!
Ingredients
- for frying Vegetable oil
- to taste Salt
- to taste Black pepper
- 1 tablespoon Old Bay seasoning
- 1 tablespoon Dijon mustard
- 2 tablespoons Mayonnaise
- 1 cup Breadcrumbs
- 1, beaten Egg
- 1/2 cup, finely chopped Green onions
- 1 cup, cooked and shredded Crab meat
- 2 medium, grated (about 2 cups) Sweet potatoes
- 1 tablespoon (for serving) Lemon juice
Dietary Notes
- Servings: 4
- Dish Type: Appetizer/Main Course
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Calories: 300
- Fat: 15g
- Carbs: 30g
- Protein: 10g
- Sodium: 400mg
- Sugar: 3g
Instructions
- 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.
- Shape the mixture into patties, about 1/2 inch thick, ensuring they hold together.
- Heat vegetable oil in a large skillet over medium heat, enough to cover the bottom of the skillet.
- 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.
- Once cooked, remove the cakes from the skillet and place them on paper towels to absorb any excess oil.
- Serve the crab and sweet potato cakes hot, garnished with a squeeze of fresh lemon juice or alongside a zesty lemon aioli for dipping.
Tips
- For added flavor, consider adding diced bell peppers or jalapeños to the mixture.
- You can make these cakes in advance and refrigerate them. Just fry them right before serving.
- If you want a gluten-free option, substitute breadcrumbs with crushed gluten-free crackers or almond flour.