Recipe: Sweet potato crab cake

Sweet Potato Crab Cake, tomato confit, whole grain mustard emulsion, Celery leaves

Nan & Byrons Fall Menu

Chef Jamie Lynch

For the Crab Cake

1 lb. lump crab meat

6 oz. sweet potato, fine dice

1 Tablespoon, maple syrup 

1 egg

6oz. mayo

6oz Ritz Crackers, crushed fine

1 Tablespoon cayenne pepper

Salt to taste


Sweat the sweet potato in enough water to cover by half with the maple syrup. Cook until just soft, strain and cool in the refrigerator on a sheet pan.  Pick through the crab meat to insure there are no shells. In a mixing bowl whisk together the mayo and eggs with cayenne pepper and a pinch of salt. Add the crackers and let sit for 5 Minutes. Add the crab and sweet potato and gently mix until incorporated. Portion in to 2oz cakes and cook to golden brown and hot throughout.

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