Killer Crab And Potato Cakes Recipe

Name: Killer Crab And Potato Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large idaho potato, peeled and cubed; 2 garlic cloves, chopped; coarse salt; 2 tablespoons fresh flat leaf parsley, chopped; 2 fresh thyme sprigs, leaves removed and finely chopped; 1 lemon, zest of; 1 lemon, cut into wedges; 1/2 teaspoon red pepper flakes; 2 (6 ounce) containers fresh lump crabmeat, picked over for shells and cartilage; 1 tablespoon Old Bay Seasoning; 1 cup Italian breadcrumbs (made from Italian bread); 3 tablespoons extra virgin olive oil

Servings: persons

1 large idaho potato, peeled and cubed
2 garlic cloves, chopped
coarse salt
2 tablespoons fresh flat leaf parsley, chopped
2 fresh thyme sprigs, leaves removed and finely chopped
1 lemon, zest of
1 lemon, cut into wedges
1/2 teaspoon red pepper flakes
2 (6 ounce) containers fresh lump crabmeat, picked over for shells and cartilage
1 tablespoon Old Bay Seasoning
1 cup Italian breadcrumbs (made from Italian bread)
3 tablespoons extra virgin olive oil

1
Cook potatoes in boiling water for 6-7 minutes, until tender; drain, then scatter potatoes across a large, flat surface to cool and dry for 5 minutes; then transfer to a mixing bowl.
2
Make a paste with the garlic and salt; add it to the potatoes along with the parsley, thyme, lemon zest, and red pepper flakes.
3
Add crab and Old Bay seasoning to potatoes; combine the mixture gently.
4
Form 4 super-size 4-5 inch killer crab cakes.
5
Place the bread crumbs on a plate; coat the crab cakes on both sides with crumbs to set them.
6
Heat oil in a nonstick skillet over medium to med-high heat; add the cakes and cook for 3-4 minutes on each side, until deeply golden; serve immediately.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large idaho potato, peeled and cubed, 2 garlic cloves, chopped, coarse salt, 2 tablespoons fresh flat leaf parsley, chopped, and more.

Yes, Killer Crab And Potato Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Killer Crab And Potato Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions