Potato-Crusted Crab Cakes

Shredded hash browns, crabmeat, mayonnaise, and worcestershire sauce come together for delicious coastal treat.

  1. In medium bowl, combine crabmeat, liquid eggs, mayonnaise, lemon juice, Worcestershire sauce, Old Bay® seasoning, dill and bread crumbs. Mix well.
  2. Form mixture into 14 balls of about 1-oz. size. Place on sheet pan. Chill at least 1 hour, but no more than 1 day.
  3. Coat chilled balls in hash brown potatoes. Make sure potatoes stick to ball and cover completely. Wrap each ball tightly in plastic wrap. Chill at least 20 minutes.
  4. Preheat deep fryer to 350˚F.
  5. Place chilled potato-crusted balls in deep fryer. Cook 2-4 minutes, or until golden brown. Remove from fryer. Drain and serve immediately.

  • For another option, substitute crabmeat with lobster.
  • Serve with a caper rémoulade or stone-ground mustard sauce.
  • Use any Simply Potatoes® shred variety with this recipe.

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