What happens when the ocean meets the land? Well, literally it would be a beach. With food it is a wide variety of flavor combinations. Surf and turf is usually what comes to mind. You see steak and seafood on countless restaurant menus. Switch it up and think of a food grown in the land instead of on it. Yep, potatoes and shellfish pair wonderfully. One shining example is Mini Potato Crab Cakes.
It starts with a common side dish. You boil Idaho® russet potatoes and then mash them with milk, butter, salt and pepper. What do you have then? A heaping bowl of traditional Idaho® mashed potatoes. It is sheer comfort food for many. It is also a side dish with countless ways to transform the leftovers. One of my favorites is potato pancakes. Another is to use them to make a fabulous appetizer.
Crab is a special occasion food. At least it is for me. It is only every now and then I’ll splurge and either make it or order it at a restaurant. All year long I look forward to New Year’s Eve when we get together with dear friends and have tenderloin and king crab legs. During the year I also have to satisfy a craving for crab. So I might as well throw a party and make these mini potato crab cakes.
How to make the crab cakes? Take leftover mashed potatoes and stir in egg, bread crumbs, flour, shallot, lemon and parsley. Add a pound of cooked lump crabmeat and gently stir it in being careful not to break up the crab too much. Shape the mixture into small patties and lightly coat them with a mix of bread crumbs and flour. Let them chill in the fridge for an hour. Then heat up olive oil in a pan and cook them until both sides are lightly browned. Serve with remoulade sauce or your favorite sauce for crab cakes.
Do you think of potatoes for appetizers? Sunday Supper has partnered with the Idaho Potato Commission to share recipes you can make to start your party in a tasty way. Scroll down to find the list and each one is a click away. Also take a look at my BLT Potato Salad Stacks and Hatch Chile Spiced Roasted Potatoes and Sauce.
Mini Potato Crab Cakes
- 1 cup leftover traditional Idaho® mashed potatoes
- 1 egg beaten
- 1 tablespoon plus 1/4 cup plain dry bread crumbs divided
- 1 tablespoon plus 1/4 cup all-purpose flour divided
- 1 tablespoon minced shallot
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon grated lemon zest
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound cooked lump crabmeat
- 1/4 cup all-purpose flour
- Olive oil for frying
- Remoulade sauce for serving
Stir together potatoes, egg, 1 tablespoon bread crumbs, 1 tablespoon flour, shallot, parsley, lemon zest, lemon juice, salt, and pepper in a large bowl until combined.
Add crabmeat and gently stir to combine.
Shape into 20 patties, about 2-inches wide. I used a large cookie scoop (about 2 tablespoons) to scoop out even amounts for each patty.
Stir together remaining 1/4 bread crumbs and 1/4 flour. Coat patties with crumb mixture and shake off excess.
Place patties on a baking sheet and chill for 1 hour.
Put enough oil in a large skillet or sauté pan to coat the bottom.
Heat oil over medium-high heat to about 350°F (you can tilt the pan and use an instant-read thermometer to check temperature).
Cook potato crab cakes a few at a time until the bottom is browned, about 2 to 3 minutes.
Carefully flip cakes over and lightly press down with a spatula until the patties are about 2 1/2 inches wide.
Cook cakes until bottom is browned, for 2 to 3 minutes. Transfer cooked cakes to a plate or tray lined with paper towels to drain.
Add more oil as needed between batches.
Serve warm with remoulade sauce.
You can keep cooked potato crab cakes warm by placing in an oven with the oven set to warm or on the lowest heat setting.
Recipe adapted from Taste of Home Appetizers for Every Occasion 2013 special edition magazine.
The best way to kick off a party is with marvelous appetizers. Take a look at these recipes made with Idaho® potatoes by Sunday Supper tastemakers:
- 10 Potato Toppings by Sunday Supper Movement
- Baby Duchess Potato Bites by Cosmopolitan Cornbread
- Bacon and Blue Cheese Stuffed Potatoes by That Skinny Chick Can Bake
- Broccoli Cheddar Stuffed Potato Skins by Alida’s Kitchen
- Cheesy Bacon Potato Patties with Avocado Cream by I’m Not the Nanny
- Cheesy Taco Potato Bites by Flavor Mosaic
- Fully Loaded Baked Potato Skins by Serena Bakes Simply From Scratch
- Honey Sriracha Fries with Crème Fraiche by Whole Food | Real Families
- Indian Spiced Potato Pastry Shells by Soni’s Food
- Loaded Baked Potato Stuffed Mushrooms by Amee’s Savory Dish
- Loaded Baked Potato Dip by Life Tastes Good
- Mini Potato Crab Cakes by Magnolia Days
- Potato and Chorizo Bites by Family Foodie
- Purple Potato Puffs by Bobbi’s Kozy Kitchen
- Smoky Paprika Potato Kebabs with Bacon and Blue Cheese Dip by Food Done Light
- Smoky Potato Pie Cups by Cindy’s Recipes and Writings
- Spanish Potato Skewers with Paprika Dipping Sauce by Rhubarb and Honey
- Spiralized Shoestring Garlic Truffle Fries with Aioli by The Wimpy Vegetarian
- Two-Bite Potato Salad Cups by Shockingly Delicious
- Waffled Twice Baked Potato Pancake Bites by A Kitchen Hoor’s Adventures
- Window Pane Potato Chips by Grumpy’s Honeybunch
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Disclosure: This post is sponsored by the Idaho Potato Commissionin conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
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