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Author Notes: My daughter and I created this recipe, combining leftover crab meat and mashed potatoes. The combination of flavors taste divine. —Constance Rauser Sheckler
- 2 cups mashed potatoes, chilled
- 8 ounces crab meat, backfin OR canned
- 2 tablespoons peanut oil
- 2 tablespoons butter
- 1/2 cup all-purpose flour
- 2-1/2 teaspoons Old Bay OR other seafood seasoning
- 1 cucumber, peeled, de-seeded, diced
- 1 cup lemon-flavored yogurt OR plain yogurt flavored with 2 teaspoons lemon juice
- 1 teaspoon wasabi powder
- Combine potatoes and crab. Divide into 8 equal portions, forming into 1/2" thick cakes.
- Heat oil and butter in large skillet over medium-high. Mix flour and seasoning on a plate. Coat cakes completely in flour mixture.
- Reduce heat to low-medium. Place cakes in pan; cook until golden, 15-20 minutes. Flip; cook until golden, about 15 minutes. Serve with dressing
- To make dressing: In food processor or blender, pulse cucumber until it begins to look smooth.
- Add yogurt and wasabi; pulse again until smooth.
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0