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Sweet Potato Crab Cakes

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Sweet Potato Crab Cakes
2008-10-15 Appetizer
5 94

A little sweet potato adds a lot of flavor to ordinary crab cakes.

  • Servings: 2-4


1 lb Lump Crab Meat, shell and cartilage removed
⅓ cup Bread Crumbs
¼ cup Cornmeal
1 can Sweet Potatoes
2 Tbsp Chicken Broth
2 Large Egg Whites Plus One Yolk, beaten
1 Spring Onion: White Part Only, green part for garnish
2 Tbsp Fresh Parsley, chopped
2 Tbsp Mayonnaise
2 Tbsp Lemon Juice
1 Tbsp Old Bay Seasonings
2 tsp Dry Mustard
Salt & Pepper, to taste
¼ cup Vegetable Oil


Take 2-3 sweet potatoes from can and place in a food processor, or blender, with chicken broth, then process until smooth. Place 1/4 cup puree in a skillet and saute 5 minutes to remove a little moisture. When done, cool puree, and transfer to a mixing bowl. Add remaining ingredients and gently mix until blended. Form mixture into four patties. Heat skillet to medium and add vegetable oil. Salt and pepper crab cakes then place in skillet with a little oil. Brown on both sides until golden brown.