Crispy Potato Crab Cakes Recipe

How delicious these crispy potato crab cakes look and sound. They are simple to prepare and a good way to use up mashed potatoes.

Ingredients

Makes 8-10 small potato crab cakes
Potato Crab Cakes
1 Tablespoon olive oil
2 scallions, finely chopped
1 can crab meat, drained
2 cups mashed potatoes, (chilled leftovers)
1 teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
1 Tablespoon fresh lemon juice
1/2 teaspoon Old Bay Seasoning
Dash of hot sauce
1 Tablespoon parsley flakes or chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup Panko crumbs

Coating
1/2 cup Panko crumbs
1 egg, lightly beaten
2 Tablespoons milk

3 Tablespoons olive oil for cooking

lemon wedges for serving

Directions

Heat one tablespoon of olive oil in a large skillet over medium heat. Add the scallions and cook for about 2 minutes until soft. Shut off and let cool down.

Open the can of crab meat, drain the liquid off and put into a mixing bowl. Add the mashed potatoes, cooked scallions, Worchestershire sauce, mustard, seasoning, hotsauce, parsley flakes, salt, pepper and 1/2 cup of panko. Stir together until well combined. Use your hands to form the cakes. Place onto a plate and refrigerate for 30 minutes.

In a small bowl, stir together the 1/2 cup panko, egg and milk.

Remove the potato crab cakes from the refrigerator. Roll each one to coat in the panko/egg/milk mixture.

Heat the remaining olive oil in the skillet over medium-high heat. When the skillet is hot, add the potato crab cakes and cook several minutes until the outside is browned and getting crispy. Flip and turn as necessary for even browning and crisping.

Serve with lemon wedges.