Crabby Potato Cakes
Savor the ultimate fusion of creamy potatoes and delicate lump crab meat with these irresistible Crabby Potato Cakes. Perfectly seasoned with fresh parsley, green onion, and a dash of Old Bay seasoning, each cake is coated in crispy panko breadcrumbs and pan-fried to golden perfection. This easy-to-make recipe combines comforting mashed potatoes with luxurious seafood flair, creating a dish that’s both elegant and satisfying. Ready in just 40 minutes, these potato cakes are an ideal appetizer or light dinner, especially when paired with tangy tartar sauce or zesty spicy aioli. Whether entertaining guests or treating yourself, these Crabby Potato Cakes are a surefire crowd-pleaser!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 2 large Russet potatoes
- 2 tablespoons Butter
- 1 tablespoon Milk
- 8 ounces Lump crab meat
- 1 large Egg
- 2 tablespoons Green onion
- 1 tablespoon Parsley, fresh
- 1 teaspoon Old Bay seasoning
- 1.5 cups Panko breadcrumbs
- 0.25 cup Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Peel and dice the potatoes into evenly sized chunks. Place them in a pot of salted water, bring to a boil, and cook until fork-tender, about 10-12 minutes.
Drain the cooked potatoes and mash them in a large bowl. Add the butter and milk while they are still warm. Mix until smooth and creamy. Let the mashed potatoes cool completely.
Once the potatoes have cooled, add the lump crab meat, egg, green onion, parsley, Old Bay seasoning, salt, and black pepper. Gently fold the ingredients together with a spatula until evenly combined.
Form the mixture into 8 evenly sized patties, about ½ inch thick.
Place the panko breadcrumbs in a shallow dish. Coat each potato cake lightly in the breadcrumbs, pressing gently to adhere.
Heat the vegetable oil in a large non-stick skillet over medium heat. Once the oil is shimmering, fry the potato cakes in batches for 3-4 minutes on each side, or until golden brown and crispy.
Transfer the cooked cakes to a plate lined with paper towels to drain any excess oil.
Serve warm with your favorite dipping sauce (such as tartar sauce or spicy aioli) and garnish with additional parsley, if desired.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 863 mg | 38% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.8 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 104 mg | 8% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 1031 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
