1 - 4 oz package Idahoan® Butter & Herb or Roasted Garlic Mashed Potatoes
1 egg, lightly beaten
⅓ cup green onions, chopped
¼ cup red bell pepper, diced
1 Tbsp Italian parsley, coarsely chopped
2 tsp Dijon mustard
1 ½ tsp Old Bay seasoning
1 tsp lemon pepper seasoning
16-18 oz cooked crab meat or three 6 oz cans lump crab meat, drained and cartilage removed
1 cup panko (Japanese-style breading)
1 Tbsp butter
1 Tbsp oil
Watercress leaves (optional)
Lemon Aioli
½ cup mayonnaise
½ cup sour cream
½ tsp lemon zest
1 Tbsp fresh lemon juice
2 Tbsp fresh parsley, chopped
½ tsp ground coriander
Instructions
Prepare mashed potatoes following package directions, set aside to cool.
Preheat oven to 300°F.
In a large bowl, combine egg, green onions, red bell pepper, parsley, mustard, and seasonings.
Add crab meat and mix well.
Blend in cooled potatoes until well distributed.
Shape into 2-inch wide patties. Press panko breading onto both sides of each patty. In a large skillet, heat 1 tsp each of the butter and oil over medium heat.
Add patties and cook for about 4 minutes on each side until golden and heated through.
Transfer crab cakes to a baking sheet. Keep warm in oven.
Repeat with the remaining butter, oil and patties.
To make lemon aioli, combine all ingredients and mix well. Cover and chill. Can be made a day ahead.
Serve warm on a bed of watercress with Lemon Aioli.
Recipe by Idahoan Mashed Potatoes - Idahoan Foods LLC at https://idahoan.com/recipe/crab-cakes-with-lemon-aioli/