Author Notes
My daughter and I created this recipe, combining leftover crab meat and mashed potatoes. The combination of flavors taste divine. —Connee Sheckler
Ingredients
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2 cups
mashed potatoes, chilled
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8 ounces
crab meat, backfin OR canned
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2 tablespoons
peanut oil
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2 tablespoons
butter
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1/2 cup
flour
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2-1/2 teaspoons
Old Bay OR other seafood seasoning
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1
cucumber, peeled, de-seeded, diced
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1 cup
lemon-flavored yogurt OR plain yogurt flavored with 2 teaspoons lemon juice
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1 teaspoon
wasabi powder
Directions
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Combine potatoes and crab. Divide into 8 equal portions, forming into 1/2" thick cakes.
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Heat oil and butter in large skillet over medium-high. Mix flour and seasoning on a plate. Coat cakes completely in flour mixture.
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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
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To make dressing: In food processor or blender, pulse cucumbers until it begins to look smooth.
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Add yogurt and wasabi; pulse again until smooth.
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