Crab Cakes with Sweet Potato (Washington)

Mild sweet potato flavour and a chipotle kick complement the fresh crab in these hearty cakes. Serve them with your favourite mayo or aioli sauce.

1 egg + 1 egg yolk, lightly beaten
1 medium green bell pepper, finely chopped
½ cup dry breadcrumbs
¼ cup cornmeal
¼ cup sweet potato, cooked and mashed
1 green onion, white part only, chopped
2 Tbsp. fresh parsley, minced
2 Tbsp. lemon juice, freshly squeezed
2 Tbsp. mayonnaise
2 tsp. seafood seasoning
2 tsp. ground mustard
1½ tsp. salt-free Southwest chipotle seasoning blend
4 (6 oz) cans lump crabmeat, drained
½ tsp. sea salt
¼ cup Canola oil

In a large bowl, combine the egg, egg yolk, pepper, bread crumbs, cornmeal, sweet potato, onion, parsley, lemon juice, freshly squeezed, mayonnaise, seafood seasoning, mustard and seasoning blend. Fold in crab. Form into 12 patties; sprinkle with sea salt.

In a large skillet over medium heat, cook crab cakes in oil in batches for 3-4 minutes on each side or until golden brown.

Makes 6 servings.