Killer Crab And Potato Cakes

Total Time: 38 mins Preparation Time: 30 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 large idaho potato, peeled and cubed
• 2 garlic cloves, chopped
• coarse salt
• 2 tablespoons fresh flat leaf parsley, chopped
• 2 fresh thyme sprigs, leaves removed and finely chopped
• 1 lemon, zest of
• 1 lemon, cut into wedges
• 1/2 teaspoon red pepper flakes
• 2 (6 ounce) containers fresh lump crabmeat, picked over for shells and cartilage
• 1 tablespoon old bay seasoning
• 1 cup italian breadcrumbs (made from italian bread)
• 3 tablespoons extra virgin olive oil

Recipe

• 1 cook potatoes in boiling water for 6-7 minutes, until tender; drain, then scatter potatoes across a large, flat surface to cool and dry for 5 minutes; then transfer to a mixing bowl.
• 2 make a paste with the garlic and salt; add it to the potatoes along with the parsley, thyme, lemon zest, and red pepper flakes.
• 3 add crab and old bay seasoning to potatoes; combine the mixture gently.
• 4 form 4 super-size 4-5 inch killer crab cakes.
• 5 place the bread crumbs on a plate; coat the crab cakes on both sides with crumbs to set them.
• 6 heat oil in a nonstick skillet over medium to med-high heat; add the cakes and cook for 3-4 minutes on each side, until deeply golden; serve immediately.