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Recipes

Crab Cakes with Sweet Potato and Vidalia® Onion Hash

This culinary masterpiece combines succulent crab cakes with a flavorful hash, creating a symphony of textures and tastes that dance on your palate. Immerse yourself in the delicate richness of crab paired harmoniously with the hearty sweetness of sweet potatoes and the mellow complexity of Vidalia® onions, resulting in a dish that’s not just a meal but a celebration of culinary artistry.

Total Time
1 h 15 min
Difficulty
Medium
Simple Tasty Recipes

Ingredients 

Crab Cakes

  • 1

    large Sand Candy™ Sweet Potato, peeled and diced

  • ½

    medium Vidalia® onion, diced

  • 2 tbsp.

    butter

  • ½ cup

    mayonnaise

  • 1 tbsp.

    Dijon mustard

  • 2 tsp.

    lemon juice

  • ½ tsp.

    Worcestershire sauce

  • 1

    large egg

  • 2 tsp.

    seafood seasoning

  • 6 slices

    white bread, crusts removed and cut into small cubes

  • 1 lb.

    lump or back fin crabmeat

  • 2 cups

    panko breadcrumbs

  • 3 tbsp.

    vegetable oil

Hash

  • 2 lbs.

    large Sand Candy™ Sweet Potato, peeled and diced

  • 2 tbsp.

    butter

  • 1

    large Vidalia® onion, peeled and finely diced

  • ¼ cup

    olive oil

  • 1 tsp.

    salt

  • ½ tsp.

    white pepper

  • 1 tsp.

    Caribbean jerk seasoning

Total Time

  • Preparation Time
    1 h
  • Cooking Time
    15 min

Goes Great with

Preparation

  1. For the crab cakes: In a large sauté pan sauté sweet potatoes and onion over medium heat in butter. Remove pan from heat; let cool.

  2. In a large bowl combine mayonnaise, mustard, lemon juice, Worcestershire, egg, and seafood seasoning. Add bread cubes sweet potatoes and onion. Gently fold in crabmeat, taking care to not break up crabmeat pieces.

  3. Meanwhile, for the hash: In a large pot of boiling salted water cook sweet potatoes until slightly softened, about 3 to 4 minutes. Drain. Rinse under cold water to cool; drain well. Transfer to a baking sheet covered in paper towels to dry.

  4. Melt 1 tablespoon of the butter in a large heavy nonstick skillet over medium-high heat. Add onion; sauté until golden brown, about 8 minutes. Add potatoes; reduce heat to medium. Season with salt, pepper, and jerk seasoning. Spread mixture into an even layer covering the bottom of the pan; cook until golden brown and crispy, about 15 minutes.

  5. Meanwhile, preheat oven to 400 ̊F. In a large shallow frying pan heat oil over medium-high heat. Add crab cakes; cook until well-browned on both sides. Transfer to oven; bake until cooked through (165 ˚F). Serve crab cakes hot with hash.

Notes

Makes 4 servings

Goes Great with