Crab Potato Cakes
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Get the taste of crab cakes without the hefty price tag! This recipe uses imitation crabmeat and frozen shredded hash brown potatoes to create a crab potato cake that'll become a regular on your dinner, lunch and brunch menus!
What You'll Need
- 1 pound imitation crabmeat, shredded
- 1 1/2 cups frozen shredded hash brown potatoes, thawed
- 2 eggs
- 1 cup bread crumbs
- 1 teaspoon seafood seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 3 tablespoons vegetable oil
What to Do
- In a large bowl, combine all the ingredients except the oil; mix well then form into 12 patties.
- In a large skillet, heat the oil just until hot (not smoking) over medium heat. Add the patties and pan-fry for 3 to 4 minutes per side, until golden.
If you want to get more of the taste and texture of authentic crab cakes without breaking the bank, you can shred a small can of real crabmeat and mix it in, too! And if you like yours the traditional way with a little "heat," go ahead and add a few shakes of hot pepper sauce before forming the patties.
Nutritional InformationShow More
Servings Per Recipe: 12
- Calories 125
- Calories from Fat 44
- Total Fat 4.9g 8 %
- Saturated Fat 0.9g 5 %
- Trans Fat 0.0g 0 %
- Protein 5.4g 11 %
- Cholesterol 39mg 13 %
- Sodium 509mg 21 %
- Total Carbohydrates 15g 5 %
- Dietary Fiber 0.8g 3 %
- Sugars 3.0g 0 %
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