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Mini Potato Crab Cakes for #SundaySupper

Mini Potato Crab Cakes | Magnolia Days

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.

Mini Potato Crab Cakes | Magnolia Days

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.

Mini Potato Crab Cakes | Magnolia Days

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.

Mini Potato Crab Cakes | Magnolia Days

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.

Idaho Potato LogoMore on the Idaho Potato Commission: You can follow them on Facebook, Pinterest, Twitter, Instagram, and their website.

Mini Potato Crab Cakes | Magnolia Days
4.34 from 9 votes

Mini Potato Crab Cakes

Mini Potato Crab Cakes are a wonderful appetizer. They are made with leftover mashed potatoes, lump crab meat, fresh lemon, herbs and seasonings.
Course Appetizer
Cuisine American
Prep Time 1 hour 20 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes
Servings 20
Author Renee


  • 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


  1. 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.
  2. Add crabmeat and gently stir to combine.
  3. 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.
  4. Stir together remaining 1/4 bread crumbs and 1/4 flour. Coat patties with crumb mixture and shake off excess.
  5. Place patties on a baking sheet and chill for 1 hour.
  6. Put enough oil in a large skillet or sauté pan to coat the bottom.
  7. Heat oil over medium-high heat to about 350°F (you can tilt the pan and use an instant-read thermometer to check temperature).
  8. Cook potato crab cakes a few at a time until the bottom is browned, about 2 to 3 minutes.
  9. Carefully flip cakes over and lightly press down with a spatula until the patties are about 2 1/2 inches wide.
  10. 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.
  11. Add more oil as needed between batches.
  12. Serve warm with remoulade sauce.

Recipe Notes

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:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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.

Recipe Rating


Thursday 31st of August 2023

I made this amazing appetizer first time for my catering event last night! It was the absolute winner of the night. I served it with spicy pepper jam. It will be my go-to dish this coming Holiday season! Thank you Didem

Serena | Serena Bakes Simply From Scratch

Sunday 5th of July 2015

Two of my favorites in one perfect bite! I can't wait to try these!


Saturday 4th of July 2015

We always save crab for a special occasion too. These sound like a wonderful way to stretch the crab and enjoy the delicious taste of an Idaho® potato.

Dorothy at Shockingly Delicious

Friday 3rd of July 2015

The best kind of fusion of a crab cake and a potato cake!


Thursday 2nd of July 2015

What an incredible, creative combination with potato and crab made into delicious tiny little bites. They are almost too pretty to eat (note I said *almost*!!) ;)