Best Potato Crab Cakes With Lime Butter Recipes

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.

DILLED POTATO CRAB CAKES

Dilled Potato Crab Cakes image

Provided by Regina Schrambling

Categories appetizer, main course

Time 30m

Yield Four to six first-course servings

Number Of Ingredients 12

Ingredients

2 large red potatoes, scrubbed but not peeled
3 scallions, trimmed
1/2 pound crab meat, preferably lump
1 teaspoon dill seed
1/8 teaspoon celery seed
Pinch of cayenne
1 egg, lightly beaten
2 tablespoons mayonnaise
Salt and freshly ground black pepper to taste
3 tablespoons unsalted butter
3 tablespoons corn oil
Sour cream for garnish

Steps:

Place the potatoes in a saucepan, add water to cover and simmer for 10 minutes. Drain well, cool and then peel. Using the coarsest holes on a four-sided grater, shred the potatoes into a mixing bowl.
Cut the scallions into fine julienne strips about one inch long. Add to the potatoes. Add the crab meat, dill seed, celery seed and cayenne and toss together with a fork. Add the egg and mayonnaise and mix well. Season liberally with salt and pepper.
Heat half the butter and half the oil in a skillet until sizzling. Form the potato mixture into small patties, about three inches across. Carefully lay half the patties into the skillet and fry over medium heat until light brown, three to five minutes on each side. Repeat with the remaining butter, oil and potato cakes. Serve hot, with a little sour cream on top.

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 11 grams, Carbohydrate 21 grams, Fat 18 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 454 milligrams, Sugar 2 grams, TransFat 0 grams