Sweet Potato Crab Cakes

by Lisa
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Whisk 2 medium eggs or 1 extra-large egg in bowl.

    1/2 cup sweet red peppers
    1/3 cup chopped parsley
    1 Tablespoon chopped green onion
    1 teaspoon coarse pepper
    1/2 teaspoon kosher salt
    1 1/2 teaspoon Old Bay Seasoning
    1 teaspoon Worcestershire sauce
     1/4 teaspoon dry mustard
    1/8 teaspoon cayenne pepper
    1/4 cup yellow corn meal

Add 1 baked and peeled sweet potato mashed with 2 T butter.  Mix all together.

Add 1 pound pasteurized jumbo lump crabmeat and fold all together.  Shape mixture into small patties and coat all sides with yellow cornmeal.  Pan sauté in 1/2 vegetable oil and 1/2 butter until brown on both sides.

Garnish with flat-leaf parsley.

Serve with garden salad and corn on the cob.


-Recipe courtesy of Kaki Hockersmith



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