Potato Encrusted Crab Cake

Hartford Magazine - Carmen Anthony Fishhouse of Avon
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Ingredients

  • 1 egg yolk
  • 3 oz mayonnaise
  • 2 scallions, chopped
  • 1 oz red bell pepper, chopped
  • 1/4 oz worcestershire sauce
  • 1/4 oz Old Bay seasoning
  • 2 1/2 oz panko breadcrumbs
  • 1 lb jumbo lump crabmeat
  • 2 Idaho potatoes, shredded
  • olive oil

Instructions

1

The day before making the crab cakes, whisk together the egg, mayonnaise, scallions, pepper, worcestershire sauce, Old Bay, and breadcrumbs.

2

Gently fold ion the crabmeat. Refrigerate overnight.

3

When you're ready to make the crab cakes, preheat the oven to 350 degrees. Shred the potatoes, then squeeze the excess water out of them.

4

Shape the crab cakes into four patties and coat them in the shredded potato.

5

Heat olive oil in a pan and cook the crab cakes until golden brown, about three minutes on each side.

6

Place them on a cookie sheet in the oven for five minutes, then serve.

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Oct 2011 Added