Mashed Potato Crabcakes

You'll never want crabcakes any other way!

When it comes to the world of fried foods, there are few dishes that anyone would describe as “elegant” or “classy”. For some reason, crab cakes tend to fit that description. Just in hearing their name, the mind goes to a vision of a nicer restaurant ‘s menu, typically accompanied by a $15 price tag for two hearty pieces (don’t worry, ours won’t break the bank).

EQUIPMENT

• Stove

• Oil Thermometer

• Cast Iron Skillet

INGREDIENTS

• 2 cups vegetable oil (Can also use duck fat)

• 1 lb crab meat

• 1 cup mashed potatoes

• 1 cup panko bread crumbs (separated into 1/4 cup and 3/4 cup measures)

• 3/4 cup flour

• 1 egg

• 1 squeeze lemon (cut into 4 wedges)

• 1/2 shallot (chopped)

• 1 tbsp parsley (chopped)

• pinch salt

• pinch pepper

INSTRUCTIONS

• Preheat oil to 375 degrees F (190 degrees C).

• Combine potatoes, crab meat, 1/4 cup of panko, shallot, egg, parsley, salt, and pepper into large mixing bowl.

• Squeeze 1/4 of lemon over mix while stirring.

• Pinch golf ball sized clumps of crab and potato mix, and roll in palms until ball is formed.

• In a separate bowl, mix remaining breadcrumbs and flour together.

• Roll balls into flour and panko mixture until covered.

• Gently press balls against flat surface to create puck shape.

• Place 2-4 cakes at a time into heated oil, flipping once when golden brown. (3-4 minutes on each side)

• Drain on paper towels, and serve with remaining lemon slices and your favorite remoulade.