Mini Potato Crab Cakes

By Ellie

20 Person

100 Minutes

0 Calories

Mini Potato Crab Cakes are a wonderful appetizer. They are made with leftover mashed potatoes, lump crab meat, fresh lemon, herbs, and seasonings. 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.

Ingredients

Remoulade sauce for serving
Olive oil for frying
1/4 cup all-purpose flour
1 pound cooked lump crabmeat
1/4 tsp. pepper
1/2 tsp. salt
1 tsp. fresh lemon juice
1 tsp. grated lemon zest
1 tsp. finely chopped fresh parsley
1 tbsp. minced shallot
1 tbsp. plus 1/4 cup all-purpose flour divided
1 tbsp. plus 1/4 cup plain dry bread crumbs divided
1 egg beaten
1 cup leftover traditional Idaho® mashed potatoes

Method

01

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.
02

Add crabmeat and gently stir to combine.
03

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.
04

Stir together remaining 1/4 bread crumbs and 1/4 flour. Coat patties with crumb mixture and shake off excess.
05

Place patties on a baking sheet and chill for 1 hour.
06

Put enough oil in a large skillet or saute pan to coat the bottom.
07

Heat oil over medium-high heat to about 350°F (you can tilt the pan and use an instant-read thermometer to check the temperature).
08

Cook potato crab cakes a few at a time until the bottom is browned, about 2 to 3 minutes.
09

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 the 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.

Related Tags

Mini Potato Crab Cakes

4.5

( By Ellie )

01 Information

Grade easy
Serving 20 servings
Prep Time 80 Mins
Cook Time 20 Mins
Total Time 100 Mins

02 Ingredients

Remoulade sauce for serving

Olive oil for frying

1/4 cup all-purpose flour

1 pound cooked lump crabmeat

1/4 tsp. pepper

1/2 tsp. salt

1 tsp. fresh lemon juice

1 tsp. grated lemon zest

1 tsp. finely chopped fresh parsley

1 tbsp. minced shallot

1 tbsp. plus 1/4 cup all-purpose flour divided

1 tbsp. plus 1/4 cup plain dry bread crumbs divided

1 egg beaten

1 cup leftover traditional Idaho® mashed potatoes

03 Method

Step 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.

Step 2

Add crabmeat and gently stir to combine.

Step 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.

Step 4

Stir together remaining 1/4 bread crumbs and 1/4 flour. Coat patties with crumb mixture and shake off excess.

Step 5

Place patties on a baking sheet and chill for 1 hour.

Step 6

Put enough oil in a large skillet or saute pan to coat the bottom.

Step 7

Heat oil over medium-high heat to about 350°F (you can tilt the pan and use an instant-read thermometer to check the temperature).