Mashed Potato Crab Cakes
Serves: 10-12
  • 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
  • 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
  1. Stir together potatoes, eggs, 2 tablespoons panko, flour, parsley, lemon zest, lemon juice, and Old Bay seasoning.
  2. Add crabmeat and gently stir to combine.
  3. Shape into 10-12 patties about 3 inches wide.
  4. Chill on a baking sheet lined with parchment for one hour.
  5. Make the remoulade by mixing all the ingredients together thoroughly.
  6. Heat oil over medium-high heat. Cook potato crab cakes a few at a time until browned on the bottom, about 2-3 minutes.
  7. Carefully flip over and shape with a spatula if needed. Continue to brown on the other side, adding more oil if needed.
  8. Transfer to a plate and serve with Remoulade sauce.
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