Idaho potato crab cakes are a delicious and easy-to-make dish that can be enjoyed as an appetizer or main course. They are made with fresh crab meat, mashed potatoes, and a variety of seasonings. The cakes are then pan-fried until golden brown and crispy. Serve with your favorite dipping sauce, such as tartar sauce or remoulade.
Here are our top 7 tried and tested recipes!
KILLER CRAB AND POTATO CAKES
Make and share this Killer Crab and Potato Cakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 38m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook potatoes in boiling water for 6-7 minutes, until tender; drain, then scatter potatoes across a large, flat surface to cool and dry for 5 minutes; then transfer to a mixing bowl.
- Make a paste with the garlic and salt; add it to the potatoes along with the parsley, thyme, lemon zest, and red pepper flakes.
- Add crab and Old Bay seasoning to potatoes; combine the mixture gently.
- Form 4 super-size 4-5 inch killer crab cakes.
- Place the bread crumbs on a plate; coat the crab cakes on both sides with crumbs to set them.
- Heat oil in a nonstick skillet over medium to med-high heat; add the cakes and cook for 3-4 minutes on each side, until deeply golden; serve immediately.
LOUISIANA JUMBO LUMP CRAB CAKES WITH ROASTED CORN AND CHIPOTLE MASHED POTATOES WITH REMOULADE AND CHIPOTLE HONEY
Steps:
- Mashed Potatoes: Place potatoes in boiling, salted water and cook until soft, about 15 to 20 minutes. Drain. While the potatoes are cooking, combine the hot milk and melted butter. In a small saute pan, add the oil and heat. Add the corn and saute until tender, about 5 minutes. Season with salt and pepper. Add the milk mixture to the drained potatoes with the chipotle puree and sauteed corn and mash. Season with salt and pepper, to taste. Set aside and keep warm.
- Mix the crabmeat, garlic, mayonnaise, and herbs. Season with salt and pepper. Divide the mixture into 8 equal portions.
- Place the flour in a shallow dish or bowl. Place the eggs in a separate bowl, and the bread crumbs in a separate bowl. Dredge each crab cake in the flour, then the egg, then the bread crumbs, shaking off any excess. Refrigerate until ready to cook.
- Melt 1/2 of the butter in a large saute pan. Add the crab cakes in batches and cook until golden brown on both sides, adding more butter as necessary.
- Place potatoes in center of plate. Stack crab cakes onto mashed potatoes. Drizzle chipotle honey and basil oil around plate. Place a dollop of remoulade sauce on top of crab cakes.
- Combine all ingredients in a blender or food processor and puree until smooth.
- Chipotle Honey:
- 4 ounces honey
- 1 ounce chipotle peppers in adobo sauce, pureed
- Combine the honey with the chipotle puree
- Blanch the basil leaves in boiling water for 10 seconds. Drain and plunge in a water bath. Dry the leaves well and place in a blender. Add the garlic and puree with oil until smooth. Season with salt and pepper.
- Combine all ingredients in food processor or blender until smooth.
MASHED POTATO CRAB CAKES
Yield 10-12
Number Of Ingredients 16
Steps:
- Stir together potatoes, eggs, 2 tablespoons panko, flour, parsley, lemon zest, lemon juice, and Old Bay seasoning.
- Add crabmeat and gently stir to combine.
- Shape into 10-12 patties about 3 inches wide.
- Chill on a baking sheet lined with parchment for one hour.
- Make the remoulade by mixing all the ingredients together thoroughly.
- Heat oil over medium-high heat. Cook potato crab cakes a few at a time until browned on the bottom, about 2-3 minutes.
- Carefully flip over and shape with a spatula if needed. Continue to brown on the other side, adding more oil if needed.
- Transfer to a plate and serve with Remoulade sauce.
POTATO-CRAB CAKES WITH LIME BUTTER
Very special, easy and absolutely delectable, these golden brown patties boast a citrusy lime butter topping-and loads of flavor. Emory Doty - Jasper, Georgia
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 1 dozen (1/2 cup butter).
Number Of Ingredients 15
Steps:
- In a large bowl, combine the potatoes, egg, 1 tablespoon bread crumbs, onion, parsley, lime juice, salt and pepper. Gently stir in the crab. Shape into 12 patties., In a shallow bowl, combine flour and remaining bread crumbs. Coat patties with crumb mixture., In an electric skillet, heat 1/4 in. of oil to 375°., Fry crab cakes, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Combine the butter, lime juice and zest. Serve with crab cakes.
Nutrition Facts : Calories 200 calories, Fat 16g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 260mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.
BACON CHEESE BURGER TWICE-BAKED IDAHO® POTATOES
This indulgent fully loaded Bacon Cheese Burger Twice-Baked Idaho® Potatoes recipe is an entire meal unto itself. Seasoned ground beef, melted shredded cheese, sour cream, barbecue sauce, crumbled bacon, and green onions on a steaming twice-baked Idaho® Russet makes this a fan favorite for any occasion.
Provided by Idaho® Potatoes
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Scrub Idaho® Russet Potatoes until clean and dry them. Place on a baking sheet and bake for 1 hour, or until potatoes are cooked through. Remove from oven and place on a wire rack to cool slightly. Lower oven temperature to 375 degrees F.
- Cut potatoes lengthwise about 3/4 of the way through, leaving them attached on the bottom. Scrape the insides of potatoes with a spoon into a large mixing bowl. Add butter, sour cream, 1 cup of cheese, garlic, salt and pepper. Mash together or whip with an electric mixer, depending on your desired texture.
- Spoon filling into potato shells and place on a baking sheet. Toss cooked ground beef with barbecue sauce and spoon equally over potatoes. Sprinkle each potato with remaining cheese, bacon, and green onions.
- Bake for 20 to 25 minutes, or until potatoes are heated through and cheese is melted. Serve immediately.
Nutrition Facts : Calories 1141.6 calories, Carbohydrate 16.8 g, Cholesterol 299.3 mg, Fat 91.9 g, Fiber 0.5 g, Protein 60.9 g, SaturatedFat 47.7 g, Sodium 2202.5 mg, Sugar 8.4 g
CRISPY POTATO CRAB CAKES
Make a restaurant favorite right at home with our Crispy Potato Crab Cakes recipe. These savory potato crab cakes made with ORE-IDA STEAM N' MASH Cut Russet Potatoes are a much-loved dish that's sure to perk up the family.
Provided by My Food and Family
Categories Dairy
Time 2h
Yield 20 servings
Number Of Ingredients 17
Steps:
- Microwave potatoes as directed on package; place in large bowl. (Do not mash.) Cool slightly.
- Meanwhile, heat 1 Tbsp. oil in large skillet on medium heat. Add yellow onions, peppers and celery; cook 8 to 10 min. or until tender and lightly browned, stirring frequently. Add Worcestershire sauce and seafood seasoning; cook and stir 1 min. Remove from heat.
- Add mayo, parsley, mustard, garlic powder and 1 egg to potatoes; mash until potato mixture is smooth and well blended. Add cooked onion mixture, crabmeat and green onions; mix well. Refrigerate 1 hour.
- Shape crabmeat mixture into 20 patties. Place flour and bread crumbs in separate shallow bowls. Whisk remaining eggs in third shallow bowl until blended. Dip crab patties, 1 at a time, in flour, then eggs, then bread crumbs, turning to evenly coat both sides of each patty with each ingredient. Place on waxed paper-covered baking sheet.
- Melt 1-1/2 Tbsp. butter with 1 Tbsp. of the remaining oil in large skillet on medium heat. Add 5 crab patties; cook 3 min. on each side or until firm and golden brown on both sides. Drain on paper towels. Repeat with remaining butter, oil and crab patties.
Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 56 g
DILLED POTATO CRAB CAKES
Provided by Regina Schrambling
Categories appetizer, main course
Time 30m
Yield Four to six first-course servings
Number Of Ingredients 12
Steps:
- Place the potatoes in a saucepan, add water to cover and simmer for 10 minutes. Drain well, cool and then peel. Using the coarsest holes on a four-sided grater, shred the potatoes into a mixing bowl.
- Cut the scallions into fine julienne strips about one inch long. Add to the potatoes. Add the crab meat, dill seed, celery seed and cayenne and toss together with a fork. Add the egg and mayonnaise and mix well. Season liberally with salt and pepper.
- Heat half the butter and half the oil in a skillet until sizzling. Form the potato mixture into small patties, about three inches across. Carefully lay half the patties into the skillet and fry over medium heat until light brown, three to five minutes on each side. Repeat with the remaining butter, oil and potato cakes. Serve hot, with a little sour cream on top.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 11 grams, Carbohydrate 21 grams, Fat 18 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 454 milligrams, Sugar 2 grams, TransFat 0 grams
Tips:
- Use high-quality ingredients: Fresh crab meat, Idaho® potatoes, and aromatic herbs will elevate the flavor of your crab cakes.
- Handle the crab meat gently: Avoid over-mixing or breaking the crab meat to maintain its delicate texture.
- Season the crab cakes well: A combination of Old Bay seasoning, salt, and pepper will add savory notes to the cakes.
- Chill the crab cakes before frying: This helps the cakes hold their shape and prevents them from falling apart.
- Fry the crab cakes over medium heat: This ensures that the cakes cook evenly without burning.
- Serve the crab cakes with your favorite dipping sauce: Tartar sauce, cocktail sauce, or a lemon-herb butter sauce are all great options.
Conclusion:
Idaho® potato crab cakes are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or even a handheld snack. With their crispy exterior, tender interior, and burst of crab flavor, these crab cakes are sure to be a hit with everyone who tries them. So next time you're looking for a seafood dish that's both easy to make and packed with flavor, give these Idaho® potato crab cakes a try.
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