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Potato-Crab Cakes with Lime Butter

 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 King Arthur Unbleached 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.

2 of 2

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).
Nutritional 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.