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Sweet Potato Crab Cakes Recipe

Sweet Potato Crab Cakes Recipe photo by Taste of Home

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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

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Sweet Potato Crab Cakes Recipe

Prep: 20 min. Cook: 10 min./ batch

Yield: 6 Servings

20 10 30

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.

Nutritional 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.

Originally published as Sweet Potato Crab Cakes in Taste of Home April/May 2011, p96

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Sweet Potato Crab Cakes

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Reviewed on Mar. 29, 2011 by Nellruth

I would like to know where to find the Southwest chipotle seasoning blend. Who is the company that makes it. Is there a 800 no. to call the company. Can't find it in my hometown in Youngstown, Oh.

Reviewed on Mar. 25, 2011 by kascps02

Quick, flavorful & delicious. They are wonderful with a little garlic or horseradish mayo. Highly recommend!!!!

Reviewed on Mar. 19, 2011 by LynnRoseT

These are very delicious and have a kick to them! I used cajun seasoning instead of the creole seasoning as I figured they were both the same thing. One thing, though: I would like to learn how to get the cakes from falling apart when transferring from hands to fry pan, turning over, and transferring to plate after they're done.