Whisk 2 medium eggs or 1 extra-large egg in bowl.
Add:
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