Spicy Sweet Potato Crab Cakes

Spicy Sweet Potato Crab Cakes

Prep Time: 10 minutes
Cook Time: 1 hour
Difficulty Level Intermediate

Makes 25 appetizer servings

Ingredients

1 large sweet potato or yam
2 medium Idaho potatoes
2 cups crabmeat (I use pre-shredded vacuum packed)
1 tablespoon fresh grated ginger
1 small onion, finely chopped
1 cup frozen corn (thawed)
1 tablespoon cilantro
1 teaspoon red chili pepper
1 teaspoon powdered dried pomegranate seeds (available at your local Indian grocer called anardana)
2 teaspoon salt or to taste
1 egg
3 tablespoons flour
1/3 cup water
½ cup plain bread crumbs
Oil for frying

Method of Preparation

1. Cover the sweet potato and regular potatoes in plastic wrap and cook in the microwave for 6 minutes
2. Cool slightly, peel and mash them together.
3. Mix in the crabmeat, grated ginger, onion, corn, cilantro, chili pepper, powdered pomegranate seeds and the half the salt.
4. Shape into 4 inch sized patties.
5. Beat egg and the remaining salt, flour and water into a paste.
6. Dip the patties into the flour batter and coat well with the breadcrumbs.
7. Place these in the freezer for 15 minutes.
8. Heat the oil and test with a breadcrumb, the breadcrumb should sizzle and immediately float to the top when ready.
9. Fry the crab cakes on medium heat till golden on both sides
10. Remove from the oil and place on paper towels to absorb the oil prior to serving.

Complementary Wines: Cider: hard, Gewürztraminer Late Harvest, Marsala, Muscat: orange

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