Idaho® Potato Crab Cakes with Caper Lime Sauce
- Crab Cakes
- 1 1/2 pounds Idaho Potatoes (about 4 medium)
- 1 small onion
- 2 teaspoons Kosher or sea salt
- 1 tablespoon lemon juice
- 1/2 cup instant Idaho Potato flakes
- 1/4 cup light mayonnaise (not fat-free)
- 1/2 pound crab meat, drained
- 1 egg plus 1 egg white, lightly beaten with a fork
- 2 teaspoons smoked paprika (or 2 teaspoons regular sweet paprika plus 1/2 teaspoon cayenne)
- 1 tablespoon prepared horseradish, drained well
- 3/4 teaspoon ground white pepper to taste
- 3 tablespoons oil for frying, divided
- 1/4 cup mayonnaise
- 2 tablespoons prepared horseradish
- 2 tablespoons low fat plain yogurt
- 2 tablespoons capers, rinsed, drained and patted dry
- 1 teaspoon lime zest (grated lime peel)
- Juice of 1 lime
- Ground white pepper to taste
- In a food processor fitted with a medium shredding disk, or using a box grater, shred the potatoes and onion into a large mixing bowl. With a wooden spoon, stir in the salt, lemon juice and potato flakes until well combined. Add mayonnaise, crab, egg and egg white, paprika, horseradish and white pepper; stir well.
- Transfer mixture to a colander and place over a bowl. Cover mixture with plastic wrap and put colander and bowl in the refrigerator to drain and chill for 20-30 minutes, or up to 4 hours. Meanwhile, prepare Caper-Lime Sauce. To make sauce, combine all the ingredients and whisk well; refrigerate until serving time.
- When potato-crab mixture is chilled, form it with clean hands into about 8 cakes, each approximately 1/2 inch thick and 4 inches in diameter. In a large, heavy skillet, over medium-high heat, heat 2 tablespoons of the oil. When moderately hot, cook 4 of the potato cakes until golden brown on the bottom and release easily from the pan. Flip cakes and cook on second side until well browned and cooked through. Transfer cakes to paper towels to drain. Add the remaining tablespoon of oil and cook the remaining cakes. Serve cakes with the Caper-Lime Sauce.