Savory Sweet Potato Crab Cakes

Discover a unique twist on traditional crab cakes with our Savory Sweet Potato Crab Cakes. Featuring a harmonious blend of sweet potato, crab, and aromatic spices, these cakes offer a delightful culinary experience. Perfect for seafood lovers seeking a gluten-free and nutrient-rich appetizer.

Prep time: 15 minutes
Cook time: 8 minutes
Serves: 4

Ingredients

8 oz lump crab meat

1 medium sweet potato, roasted and mashed

1/2 cup gluten-free breadcrumbs

1/4 cup finely chopped red bell pepper

1/4 cup finely chopped green onions

2 tbsp mayonnaise

1 tsp Dijon mustard

1 tsp Old Bay seasoning

1/2 tsp salt

1/4 tsp ground black pepper

1/2 tsp smoked paprika

2 tbsp olive oil for frying

1 tbsp lemon juice

Instructions

1. In a large bowl, combine the roasted sweet potato, crab meat, gluten-free breadcrumbs, red bell pepper, and green onions.

2. Add the mayonnaise, Dijon mustard, Old Bay seasoning, salt, black pepper, smoked paprika, and lemon juice. Mix until well combined.

3. Form the mixture into 8 patties, about 2 inches in diameter.

4. Heat olive oil in a large skillet over medium heat. Fry the crab cakes in batches for about 3-4 minutes on each side or until golden brown.

5. Remove from skillet and place on a paper towel-lined plate to drain excess oil.

6. Serve warm with your choice of dipping sauce.

Storage

Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days.

Reheating

To reheat, place crab cakes on a baking sheet in a preheated oven at 350°F for 10-12 minutes until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.