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Sweet Potato Crab Cakes

Ingredients

  • 1 large sweet potato boiled and peeled
  • 2 large eggs lightly beaten
  • 1 cup almond flour (or 3/4 cup all purpose flour if not GF)
  • 1/2 cup cornmeal
  • 1/2 cup red onion minced
  • 2 tbsp parlsey
  • 2 tbsp lemon juice
  • 2 tbsp mayonnaise
  • 2 tbsp old bay (or any seafood seasoning)
  • 2 tbsp dijon mustard
  • 1 1/2 tsp paprika
  • 1/2 tsp salt
  • 4 cans (6 ounces each) lump crabmeat drained
  • 1/4 cup canola oil
  • 1/4 cup tartar sauce

Instructions

  1. In a large mixing bowl, mash the sweet potato until there are no lumps. Add all of the ingredients except for the canola oil and tartar sauce. Mix well.

  2. Heat canola oil in a large pan on medium heat. Spoon out mixture into patty sizes of choice, leaving enough space to flip each cake. Cover, and allow them to cook for about 5 minutes on each side, or until nicely browned. Note: If you feel they are too difficult to flip, feel free to add more flour.

  3. Serve while warm with a side of tartar sauce and enjoy!