Potato-Crab Cakes with Lime Butter Recipe
Potato-Crab Cakes with Lime Butter Recipe photo by Taste of Home
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Potato-Crab Cakes with Lime Butter Recipe

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Very special, easy and absolutely delectable, these golden brown patties boast a citrusy lime butter topping—and loads of flavor. Emory Doty - Jasper, Georgia
TOTAL TIME: Prep: 20 min. Cook: 5 min./batch
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Cook: 5 min./batch
MAKES: 12 servings


  • 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
  • 1/2 cup butter, softened
  • 4 teaspoons lime juice
  • 1 teaspoon grated lime peel

Nutritional Facts

1 each: 200 calories, 16g fat (6g saturated fat), 77mg cholesterol, 260mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 9g protein.


  1. 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.
  2. In a shallow bowl, combine flour and remaining bread crumbs. Coat patties with crumb mixture.
  3. In an electric skillet, heat 1/4 in. of oil to 375°.
  4. 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).
Originally published as Potato-Crab Cakes with Lime Butter in Simple & Delicious March/April 2010, p37

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