Description
Discover how to make delicious Old Bay Sweet Potato Crab Cakes with this easy recipe. Perfect for seafood lovers, these cakes are a must-try!
Ingredients
- 1 pound (454 g) (450 grams) sweet potatoes
- 1 pound (454 g) (450 grams) lump crab meat
- 1/4 cup (60 ml) (30 grams) all-purpose flour
- 1/4 cup (60 ml) (30 grams) breadcrumbs
- 1/4 cup (60 ml) (60 milliliters) mayonnaise
- 1 large egg
- 2 teaspoons (10 ml) Old Bay seasoning
- 1 teaspoon (5 ml) Dijon mustard
- 1/4 cup (60 ml) (15 grams) chopped fresh parsley
- 1/4 cup (60 ml) (40 grams) finely chopped green onions
- 1 tablespoon (15 ml) (15 milliliters) lemon juice
- 1/4 teaspoon (1 ml) salt
- 1/4 teaspoon (1 ml) black pepper
- Vegetable oil for frying
Instructions
- Preheat the oven to 400°F (200°C).
- Pierce the sweet potatoes with a fork several times.
- Place the sweet potatoes on a baking sheet.
- Bake for 45 minutes or until tender.
- Remove sweet potatoes from the oven and let them cool.
- Peel the sweet potatoes and mash them in a large bowl.
- Add crab meat to the bowl with mashed sweet potatoes.
- Stir in flour, breadcrumbs, mayonnaise, and egg.
- Add Old Bay seasoning and Dijon mustard.
- Mix in chopped parsley and green onions.
- Pour in lemon juice and season with salt and black pepper.
- Combine all ingredients until well mixed.
- Shape the mixture into small patties.
- Heat vegetable oil in a large skillet over medium heat.
- Fry the crab cakes in batches, 3-4 minutes per side.
- Cook until golden brown and heated through.
- Remove from skillet and drain on paper towels.
- Serve warm.
Notes
- Thoroughly drain the lump crab meat before mixing with sweet potatoes to avoid excess moisture.
- Adjust seasoning to taste before shaping into patties for a well-balanced flavor.
- Consider baking the crab cakes in the oven for a healthier alternative to frying.
