Herbed Potato Crab Cake with Basil Aioli

Herbed Potato Crab Cake
With all the basil from our garden over the summer, we had plenty of basil infused dishes while it lasted. We probably have basil coming out of our pores, but it’s a pleasing scent, so w/e, whatever, as my daughter would say. Here is another way of using up some basil and also some parsley from the garden, one of our last hurrah recipes from the garden. The yucon gold potato used here were a couple that we dug up from the garden too! I think they just came up on their own from kitchen scraps that got buried in the plots. They were a nice surprise.

INGREDIENTS:
1 lb. lump crab meat
2 yucon gold potatoes, cooked and mashed
1/2 cup chopped green onions
2 Tbsp. chopped flat leaf parsley
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
2 eggs, beaten
1 Tbsp. lemon juice
1 Tbsp. dijon mustard
2 Tbsp. Mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco

Mix all the ingredients above and form into patties. Roll the patties in corn meal and place on a cookie sheet. Once you have formed all the mixture, place the cookie sheet of patties into the freezer until you are ready to fry them. If you’d like to keep them in the freezer longer, place them in ziploc bags after they have frozen on the sheet so they will keep their shape. When you are ready to cook them, just pan fry and brown on both sides.

This batch was served with basil aioli and spaghetti with pesto sauce. (click on the links for aioli and pesto recipes)

This is my entry for Weekend Herb Blogging which, this week, is back to it’s original home in Kalyn’s Kitchen.

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About Jeanette Moore (JMom)

I am a terrible housekeeper but I do love to cook so it all evens out in the end. I like to try new recipes that I think my family will like. However, I am not one to follow all recipes to the letter. I tend to tweak and change the recipes based on what I have on hand and how I am feeling at the time. Feel free to share your versions, I just might try it out next time I make the dish again.

6 thoughts on “Herbed Potato Crab Cake with Basil Aioli

  1. JMom

    Hi Kalyn, here too, crab is a bit high. I buy the canned ones at Costco for $13/lb. I think it’s Phillips brand. I like making crabcakes at home better. I can control how much fillers go in. I hate going to a restaurant to order crabcakes and you get something that is mostly stuffing with hardly any crabs in it.

    Hi Chas, thanks! I love crab and any kind of seafood. This is my concession when I can’t get the real crabs that are still kicking 🙂

    Hi Joey, yes, I just love being able to grow my own basil. Now I have basil dried, and frozen for the winter!

    Hi Pookah, thanks! I love those yukon golds right now, and I only had two left when I was making these so I decided to throw them in instead of bread crumbs.

    Hi coffeepot, thank you 🙂

    Reply
  2. Pookah

    J, Cooks great! Who would have thought of putting potatoes into crabcakes? I’ll bet the combination was great with the basil. P

    Reply
  3. Kalyn

    Yum. Sounds delicious. The basil aoili sounds wonderful. I’ve never made crab cakes, partly because crab is so expensive here. I do like them a lot in restaurants, so I’m guessing I’d like this a lot.

    Reply

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