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Sweet Potato Crab Cakes

Sweet Potato Crab Cakes
Mild sweet potato flavor and a chipotle kick complement the fresh crab in these hearty cakes. Serve them with your favorite mayo or aioli sauce. —Robert Bosley, Pacific, Washington
6 ServingsPrep: 20 min. Cook: 10 min./ batch

Ingredients

  • 1 egg plus 1 egg yolk, lightly beaten
  • 1 medium green pepper, finely chopped
  • 1/2 cup dry bread crumbs
  • 1/4 cup cornmeal
  • 1/4 cup mashed sweet potato
  • 1 green onion (white part only), chopped
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons lemon juice
  • 2 tablespoons mayonnaise
  • 2 teaspoons seafood seasoning
  • 2 teaspoons ground mustard
  • 1-1/2 teaspoons salt-free Southwest chipotle seasoning blend
  • 4 cans (6 ounces each) lump crabmeat, drained
  • 1/2 teaspoon salt
  • 1/4 cup canola oil

Directions

  • In a large bowl, combine the egg, egg yolk, pepper, bread crumbs,
  • cornmeal, sweet potato, onion, parsley, lemon juice, mayonnaise,
  • seafood seasoning, mustard and seasoning blend. Fold in crab. Form
  • into 12 patties; sprinkle with salt.
  • In a large skillet over medium heat, cook crab cakes in oil in
  • batches for 3-4 minutes on each side or until golden brown. Yield: 6
  • servings.
© Taste of Home 2013

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Sweet Potato Crab Cakes (continued)

Nutrition Facts: 2 crab cakes equals 290 calories, 16 g fat (2 g saturated fat), 138 mg cholesterol, 779 mg sodium, 15 g carbohydrate, 2 g fiber, 19 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013