Potato Crusted Crab Cake
Ingredients:
1 lb. Jumbo Lump CrabMeat
1 Tbsp. butter
1/2 c. sweet red pepper, finely chopped
1/2 c. sweet onion, finely chopped
2 Tbsp. fresh flat leaf parsley, chopped
1 c. lightly packed soft bread crumbs
2 Tbsp. Miracle Whip
1 egg, lightly beaten
1 Tbsp. Worcestershire sauce
1 tsp. hot sauce
1/2 tsp. salt
1/4 tsp. black pepper
1 c. instant potato flakes
4 Tbsp. vegetable oil
1 lemon, cut into quarters
Directions:
Melt butter in skillet over medium high heat. Add pepper and onion. Saute 2 minutes until tender.
Combine cooked vegetables, crab meat, bread crumbs, Miracle Whip, egg, Worcestershire sauce, hot sauce, salt and pepper in large bowl.
Form into 4 crab cakes. Coat with potato flakes.
Pour oil in skillet over medium high heat and cook 2 minutes each side until heated through and lightly browned. Garnish with lemon.
