Curried Sweet Potato Crab Cakes
 
Prep time
Cook time
Total time
 
Recipe type: Entree
Serves: 5
Ingredients
  • 1 medium sweet potato (about 14 oz)
  • 1 egg (large or extra large)
  • 3 green onions, chopped finely
  • ¼ cup finely chopped fresh cilantro
  • ½ tsp mild yellow curry powder (or ¼ tsp ground cumin seed and ¼ tsp ground coriander seed)
  • juice of half a lime
  • 2 Tbsp mayonnaise
  • 1 cup thawed frozen corn (or fresh corn kernels sautéed in oil if corn’s in season)
  • 1 lb crabmeat (use the pasteurized chilled crabmeat from the seafood department, not the kind in the canned aisle)
  • olive oil
Instructions
  1. Preheat oven to 200 degrees F.
  2. Pierce sweet potato with a fork in several spots and microwave on high for 3 minutes.
  3. Turn over and microwave about another 3 minutes until fork tender (time will vary depending on microwave).
  4. Cut sweet potato in half lengthwise and let cool.
  5. In a large mixing bowl, lightly beat egg.
  6. Add green onions, cilantro, spice(s), lime juice and mayonnaise and mix.
  7. Scoop out sweet potato into the bowl and mash with a potato masher or fork.
  8. Mix well.
  9. Add corn and crabmeat and stir to mix.
  10. Press mixture so the top is level across the bowl and make outlines down through it so it’s separated into 10 uniform wedges (like slicing a pizza in 10 slices).
  11. Heat 2 Tbsp oil over medium high heat in a large skillet.
  12. When the oil’s hot, scoop out a wedge-worth of crab mixture into your hand, form a roughly ¾ inch thick patty and place in oil.
  13. Repeat quickly with four more patties (if your skillet is large enough – don’t crowd them, just do more batches if it’s smaller).
  14. Without moving the patties, cook them about 4 minutes until they’re browned on the bottom.
  15. Gently flip them with a spatula, cover the pan and cook about 4 more minutes until browned on other side.
  16. Remove to a platter and place in oven to keep warm.
  17. Add 2 more Tbsp oil to the pan and repeat the process with the remaining 5 crab cakes.
  18. Serve with lime wedges.
Recipe by Savory Nature at http://savorynature.com/2014/03/05/curried-sweet-potato-crab-cakes/