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Idaho Potato Crab Cakes

Pat Duran


This recipe was made by Bertie the winner of Mr. Food's first ever Idaho Potato Recipe Contest. I changed the way to make them, because we like them I make them in muffin cups.
I have tried these and they sure live up to all the hype and fanfare..they were delicious and I bet you will love them too...


☆☆☆☆☆ 0 votes

10 Min
40 Min


  • 1/4 c
    chopped fresh parsley, packed tightly
  • 1 Tbsp
    finely chopped fresh garlic
  • 10 3/4 oz
    can cheddar cheese condensed soup, undiluted
  • 1 1/2 Tbsp
    bouillon lobster base
  • 3 c
    idaho instant mashed potatoes
  • 1 c
    seasoned panko bread crumbs
  • 16 oz
    can lump crab, drained
  • 1 large
    egg, whisked
  • 1/4 c
    olive oil,divided
  • 1 tsp
    seafood seasoning, i used old bay, or you can use paprika

How to Make Idaho Potato Crab Cakes


  1. Move oven rack to center of oven. Heat oven to 400^. Spray a 9x13-inch glass dish with buttery cooking spray.
  2. In a large bowl, combine parsley, garlic, soup, and bouillon. Add potato flakes, bread crumbs, crab, egg and 2 Tablespoons oil; gently fold ingredients until just mixed.
  3. Make 8 patties, each 1 inch thick, using 1/2 cup crab mixture for each patty. Place in prepared dish- make sure they do not touch each other leaving about 2 inch space. Coat tops with remaining oil equally. Bake for 40 minutes, or until golden brown.
  4. Great for appetizers baked in mini muffin pans.
  5. try them in mini muffin pan for crispy edges.

Printable Recipe Card

About Idaho Potato Crab Cakes

Course/Dish: Potatoes, Burgers, Seafood
Main Ingredient: Potatoes
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy

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