CRISPY POTATO CRAB CAKES

Crispy Potato Crab Cakes image

Provided by @MakeItYours

Number Of Ingredients 17

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1 pkg. (24 oz.) ORE-IDA STEAM N' MASH Cut Russet Potatoes
5 Tbsp. olive oil, divided
1 yellow onion, finely chopped
1 small red pepper, finely chopped
2 stalks celery, chopped
1 Tbsp. LEA & PERRINS Worcestershire Sauce
1-1/2 tsp. seafood seasoning
1/2 cup KRAFT Real Mayo
1 Tbsp. chopped fresh parsley
1 Tbsp. GREY POUPON Dijon Mustard
1 tsp. garlic powder
3 eggs, divided
3 cans (6 oz. each) lump crabmeat, drained
2 green onions, sliced
1 cup flour
2 cups dry bread crumbs
6 Tbsp. butter, divided

Steps:

Microwave potatoes as directed on package; place in large bowl. (Do not mash.) Cool slightly.
Meanwhile, heat 1 Tbsp. oil in large skillet on medium heat. Add yellow onions, peppers and celery; cook 8 to 10 min. or until tender and lightly browned, stirring frequently. Add Worcestershire sauce and seafood seasoning; cook and stir 1 min. Remove from heat.
Add mayo, parsley, mustard, garlic powder and 1 egg to potatoes; mash until potato mixture is smooth and well blended. Add cooked onion mixture, crabmeat and green onions; mix well. Refrigerate 1 hour.
Shape crabmeat mixture into 20 patties. Place flour and bread crumbs in separate shallow bowls. Whisk remaining eggs in third shallow bowl until blended. Dip crab patties, 1 at a time, in flour, then eggs, then bread crumbs, turning to evenly coat both sides of each patty with each ingredient. Place on waxed paper-covered baking sheet.
Melt 1-1/2 Tbsp. butter with 1 Tbsp. of the remaining oil in large skillet on medium heat. Add 5 crab patties; cook 3 min. on each side or until firm and golden brown on both sides. Drain on paper towels. Repeat with remaining butter, oil and crab patties.