Best Idaho Potato Crab Cakes Recipes

POTATO-CRAB CAKES WITH LIME BUTTER

Potato-Crab Cakes with Lime Butter image

Very special, easy and absolutely delectable, these golden brown patties boast a citrusy lime butter topping-and loads of flavor. Emory Doty - Jasper, Georgia

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 1 dozen (1/2 cup butter).

Number Of Ingredients 15

Ingredients

1 cup mashed potatoes (with added milk and butter)
1 large egg, beaten
1 tablespoon plus 1/2 cup dry bread crumbs, divided
1 tablespoon finely chopped onion
1 tablespoon minced fresh parsley
1/2 teaspoon lime juice
1/8 teaspoon salt
1/8 teaspoon pepper
1 pound fresh crabmeat
1/4 cup all-purpose flour
Oil for deep-fat frying
LIME BUTTER:
1/2 cup butter, softened
4 teaspoons lime juice
1 teaspoon grated lime zest

Steps:

In a large bowl, combine the potatoes, egg, 1 tablespoon bread crumbs, onion, parsley, lime juice, salt and pepper. Gently stir in the crab. Shape into 12 patties., In a shallow bowl, combine flour and remaining bread crumbs. Coat patties with crumb mixture., In an electric skillet, heat 1/4 in. of oil to 375°., Fry crab cakes, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Combine the butter, lime juice and zest. Serve with crab cakes.

Nutrition Facts : Calories 200 calories, Fat 16g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 260mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.

IDAHO POTATO CRAB CAKES

Idaho Potato Crab Cakes image

This recipe was made by Bertie the winner of Mr. Food's first ever Idaho Potato Recipe Contest. I changed the way to make them, because we like them crisp..so I make them in muffin cups. I have tried these and they sure live up to all the hype and fanfare..they were delicious and I bet you will love them too...

Provided by Pat Duran

Categories Burgers

Time 50m

Number Of Ingredients 10

Ingredients

1/4 c chopped fresh parsley, packed tightly
1 Tbsp finely chopped fresh garlic
10 3/4 oz can cheddar cheese condensed soup, undiluted
1 1/2 Tbsp bouillon lobster base
3 c idaho instant mashed potatoes
1 c seasoned panko bread crumbs
16 oz can lump crab, drained
1 large egg, whisked
1/4 c olive oil,divided
1 tsp seafood seasoning, i used old bay, or you can use paprika

Steps:

1. Move oven rack to center of oven. Heat oven to 400^. Spray a 9x13-inch glass dish with buttery cooking spray.
2. In a large bowl, combine parsley, garlic, soup, and bouillon. Add potato flakes, bread crumbs, crab, egg and 2 Tablespoons oil; gently fold ingredients until just mixed.
3. Make 8 patties, each 1 inch thick, using 1/2 cup crab mixture for each patty. Place in prepared dish- make sure they do not touch each other leaving about 2 inch space. Coat tops with remaining oil equally. Bake for 40 minutes, or until golden brown.
4. Great for appetizers baked in mini muffin pans.
5. try them in mini muffin pan for crispy edges.

KILLER CRAB AND POTATO CAKES

Killer Crab and Potato Cakes image

Make and share this Killer Crab and Potato Cakes recipe from Food.com.

Provided by ratherbeswimmin

Categories Crab

Time 38m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 large idaho potato, peeled and cubed
2 garlic cloves, chopped
coarse salt
2 tablespoons fresh flat leaf parsley, chopped
2 fresh thyme sprigs, leaves removed and finely chopped
1 lemon, zest of
1 lemon, cut into wedges
1/2 teaspoon red pepper flakes
2 (6 ounce) containers fresh lump crabmeat, picked over for shells and cartilage
1 tablespoon Old Bay Seasoning
1 cup Italian breadcrumbs (made from Italian bread)
3 tablespoons extra virgin olive oil

Steps:

Cook potatoes in boiling water for 6-7 minutes, until tender; drain, then scatter potatoes across a large, flat surface to cool and dry for 5 minutes; then transfer to a mixing bowl.
Make a paste with the garlic and salt; add it to the potatoes along with the parsley, thyme, lemon zest, and red pepper flakes.
Add crab and Old Bay seasoning to potatoes; combine the mixture gently.
Form 4 super-size 4-5 inch killer crab cakes.
Place the bread crumbs on a plate; coat the crab cakes on both sides with crumbs to set them.
Heat oil in a nonstick skillet over medium to med-high heat; add the cakes and cook for 3-4 minutes on each side, until deeply golden; serve immediately.