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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

12 ServingsPrep: 20 min. Cook: 5 min./batch

Ingredients

1 cup mashed potatoes (with added milk and butter)
1 egg, beaten
1 tablespoon plus 1/2 cup dry bread crumbs, divided
1 tablespoon finely chopped onion
1 tablespoon minced fresh parsley
1/2 teaspoon lime juice
1/8 teaspoon salt
1/8 teaspoon pepper
1 pound fresh crabmeat
1/4 cup all-purpose flour
Oil for deep-fat frying
LIME BUTTER:
1/2 cup butter, softened
4 teaspoons lime juice
1 teaspoon grated lime peel

Directions

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.

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Potato-Crab Cakes with Lime Butter (continued)

Directions (continued)

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 peel. Serve with crab cakes. Yield: 1 dozen (1/2 cup
butter).

Nutrition Facts: 1 crab cake with 2 teaspoons butter equals 200 calories, 16 g fat (6 g saturated fat), 77 mg cholesterol, 260 mg sodium, 5 g carbohydrate, trace fiber, 9 g protein.