Potato Artichoke And Crab Cakes Recipe Video
The croquette is originally a French concoction, but thanks to a Dutch baker named Kwekkeboom it was introduced to the Netherlands where it grew in popularity. He fell in love with the crisp French version, and began producing croquettes filled with beef and other meats and vegetables. In fact, Croquettes are so popular in the Netherlands that McDonalds sells a version in a bun: called the McKroket. No, I’m not Mc’Kidding.
This version is incredibly easy to make and you will love its crisp, crunchy outside and the soft, tasty inside. The secret to the crisp coating is the Panko Japanese breadcrumbs. You can get these at the supermarket, and they really make a big difference. If you can’t find them (well, quite frankly, you didn’t try hard enough), you can use regular plain breadcrumbs and still get a nice result.
Ingredients
1 large russet potato - cooked
Artichoke bottoms - 1 can of 4 ounces, chopped
Crab meat - 8 ounces
Egg - 1
Salt - to taste
Black pepper - to taste
Cayenne - to taste
Olive oil
Panko or plain bread crumbs
Fresh lemon (optional)
Directions
MAKING
1) Mash together the cooked potato, artichokes, salt and black pepper.
2) Add the crab meat and mix the ingredients together well.
3) Add the egg and continue to mix.
4) Add the cayenne and give the ingredients another good mix.
5) Form the crab meat mixture into small cakes and lay them on the bread crumbs. Coat well.
6) Saute the prepared cakes in some olive oil over medium heat for about 5 minutes per side. Cook till the cakes are golden brown on all sides.
SERVING
7) Serve the crab meat and artichoke cakes while they are still hot. These make a really good appetizer as well as side dish. If preferred, squeeze some lemon juice over the hot cakes.
1) Mash together the cooked potato, artichokes, salt and black pepper.
2) Add the crab meat and mix the ingredients together well.
3) Add the egg and continue to mix.
4) Add the cayenne and give the ingredients another good mix.
5) Form the crab meat mixture into small cakes and lay them on the bread crumbs. Coat well.
6) Saute the prepared cakes in some olive oil over medium heat for about 5 minutes per side. Cook till the cakes are golden brown on all sides.
SERVING
7) Serve the crab meat and artichoke cakes while they are still hot. These make a really good appetizer as well as side dish. If preferred, squeeze some lemon juice over the hot cakes.
Editors Review
How many times have you tried making croquettes or crab cakes and failed cause the breading just falls off or the cakes break while frying? Chef John shares this really easy recipe and some great tips on how to make the perfect crab cakes with a thin crispy crust. These are a much loved party appetizer. Definitely worth serving with rémoulade dipping sauce.Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
