Mashed Potato Crab Cakes
INGREDIENTS
- 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
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.
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