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Potato and Crab Cakes

Potato and Crab Cakes

Potato and Crab Cakes

  • Cook Time: 45 Minutes
  • Yield: 5 Cakes

Impress your friends with this easy dish that will make dinner parties a breeze! These potato and crab cakes are perfectly crispy on the outside and soft on the inside. The chipotle sauce adds a kick and perfectly complements the dish.

Ingredients

  • 10 Baby Gold potatoes
  • 1 c. crab meat or imitation crab meat
  • ½ c. flour
  • 1 box Classic Melba Toast
  • 1 tsp. garlic salt
  • 1 tsp. pepper
  • 1 tsp. dried parsley
  • Spinach
  • Arugula
  • 2 whole chipotle peppers (canned)
  • ½ c. mayonnaise
  • Juice from half a lime
  • Salt to taste

Directions

  1. Start by boiling the 10 Baby Gold potatoes for 15 minutes. Let them cool and mash the potatoes in a large bowl.
  2. In a separate bowl, shred the crab meat into flakes.
  3. For the breading, add an entire box of Old London® Classic Melba Toast, 1 teaspoon of garlic salt, 1 teaspoon of pepper and 1 teaspoon of dried parsley into a food processor.

  4. Add the crab flakes into the mashed potatoes and form 3- to 4-inch patties. Cover the individual patties in flour and then with the breading.
  5. Fry the breaded patties for 1-2 minutes on each side using vegetable oil. Place the patties onto a plate with napkins to absorb any excess oil.
  6. To make the sauce, add all ingredients (chipotle peppers, mayonnaise, 1 teaspoon pepper, lime juice) into a food processor and blend until smooth.
  7. Serve the crab cakes on top of steamed spinach and top with arugula and homemade chipotle sauce. Enjoy!