1- 4 oz package of Idahoan® Roasted Garlic Mashed Potatoes, prepared per package directions
2 eggs, beaten
2 Tbsp plus ½ cup panko bread crumbs
2 Tbsp all-purpose flour
2 Tbsp parsley, finely chopped
2 tsp lemon zest
2 tsp fresh lemon juice
1 tsp Old Bay seasoning
1 pound cooked lump crabmeat
Olive oil for frying
Remoulade
¾ cup mayonnaise
1 tsp capers, chopped
1 Tbsp lemon juice
1 Tbsp spicy mustard
2 tsp fresh parsley, chopped
Hot sauce, to taste, optional
Instructions
Stir together potatoes, eggs, 2 tablespoons panko, flour, parsley, lemon zest, lemon juice, and Old Bay seasoning.
Add crabmeat and gently stir to combine.
Shape into 10-12 patties about 3 inches wide.
Chill on a baking sheet lined with parchment for one hour.
Make the remoulade by mixing all the ingredients together thoroughly.
Heat oil over medium-high heat. Cook potato crab cakes a few at a time until browned on the bottom, about 2-3 minutes.
Carefully flip over and shape with a spatula if needed. Continue to brown on the other side, adding more oil if needed.
Transfer to a plate and serve with Remoulade sauce.
Notes
Use a large cookie scoop to help make these nice and round and drop into skillet easily. You can gently flatten with a spatula and shape while cooking.
Recipe by Idahoan Mashed Potatoes - Idahoan Foods LLC at https://idahoan.com/recipe/mashed-potato-crab-cakes/