Chesapeake Tater Cakes

By Constance Rauser Sheckler
January 21, 2015
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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

Serves: 8

  • 2 cups mashed potatoes, chilled
  • 8 ounces crab meat, backfin OR canned
  • 2 tablespoons peanut oil
  • 2 tablespoons butter
  • 1/2 cup 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
  1. Combine potatoes and crab. Divide into 8 equal portions, forming into 1/2" thick cakes.
  2. Heat oil and butter in large skillet over medium-high. Mix flour and seasoning on a plate. Coat cakes completely in flour mixture.
  3. 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
  4. To make dressing: In food processor or blender, pulse cucumbers until it begins to look smooth.
  5. Add yogurt and wasabi; pulse again until smooth.

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