appetizers

Southwest Sweet Potato and Crab Cake

These southwest-meets-northeast bites combine the smoky notes of chipotle with the delicate flavours of crab meat.
30 min
PREP TIME
50 min
COOK TIME
140
CALORIES
6
INGREDIENTS
8
Servings

INGREDIENTS

  • 1 large sweet potato washed and dried
  • 1/2 cup (125 ml) each drained canned crab meat and corn kernels
  • 2 1/2 tbsps (37 ml) Club House Southwest Chipotle Seasoning
  • 1 egg yolk
  • 2 cups (500 ml) panko bread crumbs divided
  • 2 tsps (10 ml) sunflower oil or more if needed

Preparation

  • 1 Preheat oven to 400°F (200°C)
  • 2 Carefully pierce the sweet potato all over with a knife or a fork and wrap with foil. Bake potato for 40-45 minutes, or until tender. Once slightly cooled, carefully peel the potato and chop into ¼ -inch (6 mm) pieces.
  • 3 Combine diced sweet potato, crab meat, corn, seasoning, egg yolk and ¾ Cup (175 ml) of Panko bread crumbs. Gently mix all the ingredients until well blended.
  • 4 Using a spoon, portion crab cakes into 16 equal rounds. Lightly coat each cake with remaining panko bread crumbs. Allow crab cakes to rest in the refrigerator for 30 minutes.
  • 5 In a large frying pan, heat oil over medium-low heat. Working in batches of 4 or 5, pan-fry crab cakes until golden brown, then flip and fry other side until golden. Place on paper towel to absorb excess oil. Repeat using remaining crab cakes.
  • 6 Serve with Southwest Yogurt Dipping Sauce.

NUTRITION INFORMATION

(per Serving)

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