- 1 (4 ounce) package Idahoan® Butter & Herb or Roasted Garlic Mashed Potatoes
- 1 egg, lightly beaten
- 1/3 cup green onions, chopped
- 1/4 cup red bell pepper, diced
- 1 tablespoon Italian parsley, coarsely chopped
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons Old Bay Seasoning™
- 1 teaspoon lemon pepper seasoning
- 16 ounces cooked crab meat*
- 1 cup panko (Japanese-style breading)
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- Watercress leaves (optional)
- Lemon Aioli:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon ground coriander
- Prepare mashed potatoes following package directions, set aside to cool.
- Preheat oven to 300 degrees F.
- In a large bowl, combine egg, green onions, red bell pepper, parsley, mustard, and seasonings.
- Add crab meat and mix well.
- Blend in cooled potatoes until well distributed.
- Shape into 2-inch wide patties. Press panko breading onto both sides of each patty. In a large skillet, heat 1 teaspoon each of the butter and oil over medium heat.
- Add patties and cook for about 4 minutes on each side until golden and heated through.
- Transfer crab cakes to a baking sheet. Keep warm in oven.
- Repeat with the remaining butter, oil and patties.
- To make lemon aioli, combine all ingredients and mix well. Cover and chill. Can be made a day ahead.
- Serve warm on a bed of watercress with Lemon Aioli.
03/28/2018
recipepes.com
Crab Cakes with Lemon Aioli, recipe
PT15M
PT1H
5
455 calories
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