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idaho potato crab cakes

kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This recipe was made by Bertie the winner of Mr. Food's first ever Idaho Potato Recipe Contest. I changed the way to make them, because we like them crisp..so I make them in muffin cups. I have tried these and they sure live up to all the hype and fanfare..they were delicious and I bet you will love them too...

yield 4 serving(s)
prep time 10 Min
cook time 40 Min
method Bake

Ingredients For idaho potato crab cakes

  • 1/4 c
    chopped fresh parsley, packed tightly
  • 1 Tbsp
    finely chopped fresh garlic
  • 10 3/4 oz
    can cheddar cheese condensed soup, undiluted
  • 1 1/2 Tbsp
    bouillon lobster base
  • 3 c
    idaho instant mashed potatoes
  • 1 c
    seasoned panko bread crumbs
  • 16 oz
    can lump crab, drained
  • 1 lg
    egg, whisked
  • 1/4 c
    olive oil,divided
  • 1 tsp
    seafood seasoning, i used old bay, or you can use paprika

How To Make idaho potato crab cakes

  • 1
    Move oven rack to center of oven. Heat oven to 400^. Spray a 9x13-inch glass dish with buttery cooking spray.
  • 2
    In a large bowl, combine parsley, garlic, soup, and bouillon. Add potato flakes, bread crumbs, crab, egg and 2 Tablespoons oil; gently fold ingredients until just mixed.
  • 3
    Make 8 patties, each 1 inch thick, using 1/2 cup crab mixture for each patty. Place in prepared dish- make sure they do not touch each other leaving about 2 inch space. Coat tops with remaining oil equally. Bake for 40 minutes, or until golden brown.
  • 4
    Great for appetizers baked in mini muffin pans.
  • 5
    try them in mini muffin pan for crispy edges.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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