idaho potato crab cakes
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 crisp..so 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...
prep time
10 Min
cook time
40 Min
method
Bake
yield
4 serving(s)
Ingredients
- 1/4 cup chopped fresh parsley, packed tightly
- 1 tablespoon finely chopped fresh garlic
- 10 3/4 ounces can cheddar cheese condensed soup, undiluted
- 1 1/2 tablespoons bouillon lobster base
- 3 cups idaho instant mashed potatoes
- 1 cup seasoned panko bread crumbs
- 16 ounces can lump crab, drained
- 1 large egg, whisked
- 1/4 cup olive oil,divided
- 1 teaspoon seafood seasoning, i used old bay, or you can use paprika
How To Make idaho potato crab cakes
-
Step 1Move oven rack to center of oven. Heat oven to 400^. Spray a 9x13-inch glass dish with buttery cooking spray.
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Step 2In 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.
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Step 3Make 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. -
Step 4Great for appetizers baked in mini muffin pans.
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Step 5try them in mini muffin pan for crispy edges.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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