Name: Baked Potato Crab Cakes
Yield: 12
Ingredients: 3/4 cup finely diced sweet onion; 1 tbsp minced garlic; 2 tbsp olive oil (divided); 3 cups crabmeat (canned or fresh); 2 large baked potatoes (peeled & mashed with fork); 2 tbsp dill pickle relish; 1 tsp salt; 1/2 tsp Pepper; 2 tbsp seafood seasoning; 1/2 cup mayonaise

Baked Potato Crab Cakes

CourseAppetizers and Snacks

Servings	Prep Time
12	15

Cook Time	Passive Time
20	35

Servings	Prep Time
12	15

Cook Time	Passive Time
20	35

Baked Potato Crab Cakes

CourseAppetizers and Snacks

Servings	Prep Time
12	15

Cook Time	Passive Time
20	35

Servings	Prep Time
12	15

Cook Time	Passive Time
20	35

Ingredients

3/4 cup finely diced sweet onion
1 tbsp minced garlic
2 tbsp olive oil divided
3 cups crabmeat canned or fresh
2 large baked potatoes peeled & mashed with fork
2 tbsp dill pickle relish
1 tsp salt
1/2 tsp Pepper
2 tbsp seafood seasoning
1/2 cup mayonaise

Servings:

Units:

Instructions

Preheat oven to 375
In med. skillet, heat 1 tbsp of oil, sautee onion and garlic over medium heat until soft. Approx. 5 minutes.
In a large mixing bowl, combine crab, potato, relish,old bay, mayo , salt/pepper, & onion/garlic mix.
Form into 24 crabcakes
Place on nonstick or lightly sprayed cookie sheet. Drizzle with remaining olive oil.
Bake approx. 15 minutes until they are lightly brown.

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