If you're in the mood for something a bit different yet wonderfully satisfying, these Savory Sweet Potato Crab Cakes are just the ticket. A delightful twist on a classic, they're perfect for any season and are sure to impress your taste buds with every bite.
Crab meat is the star of the show, lending a delicate seafood flavor and rich texture. Look for fresh or good-quality canned lump crab meat for best results. Sweet potato, roasted and mashed, offers a natural sweetness that complements the crab beautifully and helps bind the cakes together. Gluten-free breadcrumbs add structure without the gluten, making these cakes suitable for gluten-sensitive folks. The red bell pepper and green onions introduce a pop of color and a fresh crunch. Mayonnaise provides a creamy texture, while Dijon mustard adds a subtle tang. A sprinkle of Old Bay seasoning brings a classic seafood flair that can't be missed. The combination of salt, black pepper, and smoked paprika enhances the flavor profile with just the right amount of smokiness. Finally, lemon juice brightens everything up with a hint of acidity.
These crab cakes shine when paired with a light citrus salad or a zesty coleslaw. For dipping, consider a tartar sauce or a lemon aioli to enhance the flavors. They also sit beautifully atop a bed of mixed greens for a refreshing meal.
Start by roasting your sweet potato. Simply prick it with a fork, wrap it in foil, and pop it in the oven at 400°F (200°C) for about 45 minutes or until tender. Once it's cool enough to handle, scoop out the flesh and give it a good mash in a large bowl. Add the crab meat, making sure to gently check for any stray shell bits as you go.
To this mix, add the breadcrumbs, red bell pepper, and green onions. Stir gently to combine everything without breaking up the crab too much. Now, dollop in the mayonnaise and Dijon mustard. Sprinkle over the Old Bay seasoning, salt, black pepper, and smoked paprika. Pour in the lemon juice and mix everything until it's well combined and holds together.
Form this mixture into 8 even patties. They should be about 2 inches in diameter, which is a nice size for frying and serving. Heat up the olive oil in a large skillet over medium heat. You'll want to fry the crab cakes in batches, giving them about 3-4 minutes on each side until they're golden brown and crispy. Once cooked, transfer them to a plate lined with paper towels to soak up any extra oil.
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