appetizers

Southwest Sweet Potato and Crab Cake

Name: Southwest Sweet Potato and Crab Cake
Prep time: 30 min
Cook time: 50 min
Yield: 8
Cuisine: South American,Mexican,
Ingredients: 1; 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

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

Ingredients
Preparation
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INGREDIENTS

1 large sweet potato , washed and dried
1/2 cup (125 mililiters) each drained , canned crab meat and corn kernels
2 1/2 tablespoons (37 mililiters) Club House Southwest Chipotle Seasoning
1 egg yolk
2 cups (500 mililiters) panko bread crumbs , divided
2 teaspoons (10 mililiters) 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.