Sweet Potato Crab Cakes Recipe

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Sweet Potato Crab Cakes Recipe
Sweet Potato Crab Cakes Recipe photo by Taste of Home
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Sweet Potato Crab Cakes Recipe

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4.5 3 3
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 10 min./ batch
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 10 min./ batch

Ingredients

  • 1 egg plus 1 egg yolk, 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.
Originally published as Sweet Potato Crab Cakes in Taste of Home April/May 2011, p96

Nutritional Facts

2 crab cakes: 290 calories, 16g fat (2g saturated fat), 138mg cholesterol, 779mg sodium, 15g carbohydrate (2g sugars, 2g fiber), 19g protein.

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  • 1 egg plus 1 egg yolk, 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
  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.
Originally published as Sweet Potato Crab Cakes in Taste of Home April/May 2011, p96

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Reviews forSweet Potato Crab Cakes

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Nellruth User ID: 5904488 150819
Reviewed Mar. 29, 2011

"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."

MY REVIEW
kascps02 User ID: 4908331 212700
Reviewed Mar. 25, 2011

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

MY REVIEW
LynnRoseT User ID: 4148275 212699
Reviewed Mar. 19, 2011

"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."

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