Whether you call them crab cakes or crab croquettes, use leftover mashed potatoes and delicious lump crab for this mouth-watering, easy crab cake appetizer or side! And, if you don’t have crab on hand, you can easily use canned salmon or tuna.
|1 1/2 cup mashed potatoes|
|1 (8 oz.) can lump crab meat|
|1/2 cup flour|
|2 eggs, beaten|
|1 cup Panko breadcrumbs|
|1/4 cup Parmesan cheese|
Recipe Courtesy Annessa Chumbley, RDN as part of an effort to support fishermen and the seafood community. #EatSeafoodAmerica!
|1.||In a small bowl, gently fold together potatoes and crab. Make 6 croquette disks, shaping them firmly.|
|2.||Make a breading station by placing flour on a plate, beaten eggs into a bowl, and then mix Panko and Parmesan on another plate.|
|3.||Carefully dredge each croquette disk in flour, then eggs, then coat well with Panko-Parmesan mixture.|
|4.||Heat a skillet to medium-high and add olive oil. Gently add 3 of the croquettes, cooking them until lightly browned on each side. Remove and place croquettes on a paper towel. Drizzle a little more olive oil into pan and add the final 3 croquettes, browning on each side. Remove and let croquettes slightly cool, then serve!|