Potato Crab Cakes

This recipe is basically this Potato Crab Cakes from @QuickEasyDeliciousRecipes but I increased the amount of crab meat, doubled the Worchestershire, swapped green onion for garlic chives and used fresh garlic instead of powdered.

Ingredients

• 1 egg
• 2 cups leftover mashed potatoes
• 8 oz crab meat
• 1/4 cup mayo
• 2 Tbsp Worcestershire sauce
• 1 Tbsp Dijon
• 4 garlic cloves, minced
• 2 tsp Old Bay Seasoning
• 1/4 cup Panko bread crumbs
• 1/2 red or orange bell pepper, finely chopped
• 3 garlic chives or scallions, chopped
• 2 cups Panko bread crumbs (for coating)

Method

1. Whisk one egg in a large mixing bowl.
2. Add the mashed potato, crab meat, breadcrumbs, mayonnaise, red bell pepper, garlic chives, fresh garlic, Dijon and Worcestershire sauce.
3. Mix well until all ingredients are fully combined.
4. Chill for at least 30 minutes in the fridge.
5. Put the 2 cups of Panko into a pie plate (for coating the patties).
6. Place two spoon fulls (roughly 1/3 cup) of the potato and crab mixture in your hand and with wet hands make a patty.
7. Coat the patties generously with Panko breadcrumb.
8. Place on a cookie sheet lined with parchment paper.
9. Refrigerate the patties for 1 hour before frying or you can pop them into the freezer and bag them once frozen solid.
10. Cook in a large non-stick skillet, heat oil over medium heat. Add the crab cakes and cook until golden brown, about 3-5 minutes on each side.
11. If you are going to cook after freezing DO NOT defrost first (cook from frozen). Preheat oven to 400F, place the crab cakes on a rack sprayed with cooking spray or cook them parchment paper. Put a bit of butter on top of each crab cake and bake for 20-30 minutes until browned.

Serve with your favourite sauces or dips with a big fresh salad and coconut rice.