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Sweet Potato Crab Cakes Recipe

Sweet Potato Crab Cakes Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 10 min./ batch YIELD:6 servings

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

  • 1. 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.
  • 2. 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.

Wine Pairings

Light-Bodied White Wine

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