This recipe was a recent runner up winner for me in a contest sponsored by Wisconsin Potatoes (the photo is from their website). Doing some experimenting, I discovered that baked potatoes are a great way to stretch expensive crab meat, the mild potato flavor combines well with the crab and seasonings, and it really helps to hold the crabcakes together.
Serve with lemon slices, tartar sauce and cocktail sauce if you like.
|3/4 cup||finely diced sweet onion|
|1 tbsp||minced garlic|
|2 tbsp||olive oil (divided)|
|3 cups||crabmeat (canned or fresh)|
|2||large baked potatoes, peeled & mashed with fork|
|2 tbsp||dill pickle relish|
|2 tbsp Old Bay||seafood seasoning|
- Preheat oven to 375
- In med. skillet, heat 1 tbsp of oil, sautee onion and garlic over medium heat until soft. Approx. 5 minutes.
- In a large mixing bowl, combine crab, potato, relish,old bay, mayo , salt/pepper, & onion/garlic mix.
- Form into 24 crabcakes
- Place on nonstick or lightly sprayed cookie sheet. Drizzle with remaining olive oil.
- Bake approx. 15 minutes until they are lightly brown.