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Crab Cakes with Sand Candy® Sweet Potato & Bland Farms® Vidalia® Onion Hash

Ingredients:

Crab Cakes:
  • 1 pound lump or back fin crabmeat
  • 6 slices white bread, crusts removed and cut into small cubes
  • 2 cups panko breadcrumbs
  • 1 large Sand Candy Sweet Potato, peeled and diced
  • 1/2 medium Bland Farms Vidalia  onion, diced
  • 1/2 cup mayonnaise
  • 3 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 tablespoon Dijon mustard
  • 2 teaspoons lemon juice
  • 2 teaspoons seafood seasoning
  • 1/2 teaspoon Worcestershire sauce
  • 1 large egg
Hash:
  • 2 pounds Sand Candy Sweet Potatoes, peeled and diced
  • 1 large Vidalia® onion, peeled and finely diced
  • 2 tablespoons butter
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon Caribbean jerk seasoning
  • 1/2 teaspoon white pepper

Preparation:

For the crab cakes:
  1. In a large sauté pan sauté sweet potatoes and onion over medium heat in butter. 
  2. Remove pan from heat; let cool.
  3. In a large bowl combine mayonnaise, mustard, lemon juice, Worcestershire, egg and seafood seasoning. 
  4. Add bread cubes and sweet potatoes and onion. Gently fold in crab meat, taking care to not break up crab meat pieces.
  5. Portion mixture into 2 ounce cakes. Roll each crab cake evenly in panko. Press and flatten each to ½-inch thick. Refrigerate for 1 hour.
Meanwhile, for the hash:
    1. In a large pot of boiling salted water cook sweet potatoes until slightly softened, about 3 to 4 minutes. Drain. Rinse under cold water to cool; drain well. Transfer to a baking sheet covered in paper towels to dry.
    2. Melt 1 tablespoon of the butter in a large heavy nonstick skillet over medium-high heat. Add onion; sauté until golden brown, about 8 minutes. Add potatoes; reduce heat to medium. Season with salt, pepper and jerk seasoning. Spread mixture into an even layer covering bottom of pan; cook until golden brown and crispy, about 15 minutes.
    3. Meanwhile, preheat oven to 400 ̊F. 
    4. In a large shallow frying pan, heat oil over medium-high heat. Add crab cakes; cook until well-browned on both sides. Transfer to the oven; baked until cooked through (165 ˚F). Serve crab cakes hot with hash.
Makes 4 servings

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