- 1 large sweet potato, peeled and diced
- ½ medium Vidalia® onion, diced
- 2 tbsp. butter
- ½ cup mayonnaise
- 1 tbsp. Dijon mustard
- 2 tsp. lemon juice
- ½ tsp. Worcestershire sauce
- 1 large egg
- 2 tsp. seafood seasoning
- 6 slices white bread, crusts removed and cut into small cubes
- 1 lb. lump or back fin crabmeat
- 2 cups panko breadcrumbs
- 3 tbsp. vegetable oil
- 2 lbs. sweet potatoes, peeled and diced
- 2 tbsp. butter
- 1 large Vidalia® onion, peeled and finely diced
- ¼ cup olive oil
- 1 tsp. salt
- ½ tsp. white pepper
- 1 tsp. Caribbean jerk seasoning
For the crab cakes: In a large sauté pan sauté sweet potatoes and onion over medium heat in butter. Remove pan from heat; let cool.
In a large bowl combine mayonnaise, mustard, lemon juice, Worcestershire, egg and seafood seasoning. Add bread cubes and sweet potatoes and onion. Gently fold in crabmeat, taking care to not break up crabmeat pieces.
Portion mixture into 2 ounce cakes. Roll each crab cake evenly in panko. Press and flatten each to ½-inch thick. Refrigerate 1 hour.
Meanwhile, for the hash: 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 baking sheet covered in paper towels to dry.
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.
Meanwhile, preheat oven to 400 ̊F. In a large shallow frying pan heat oil over medium-high heat. Add crab cakes; cook until well-browned on both sides. Transfer to oven; baked until cooked through (165˚F). Serve crab cakes hot with hash.
Recipe Courtesy of Bland Farms.