Idaho Potato Crab Cakes

Idaho Potato Crab Cakes
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  1. 1/4 cup chopped fresh parsley, packed tightly
  2. 1 tablespoon finely chopped fresh garlic
  3. 1 (10-3/4-ounce) can Cheddar cheese condensed soup
  4. 1 1/2 tablespoon bouillon lobster base
  5. 3 cups Idaho instant mashed potatoes
  6. 1 cup seasoned Panko bread crumbs
  7. 1 (16-ounce) can lump crab, drained
  8. 1 large egg, whisked
  9. 4 tablespoons olive oil, divided
  10. 1 teaspoon seafood spice or paprika
  1. Place rack in center of oven. Preheat oven to 400 degrees F. Coat a large casserole dish with cooking spray.
  2. In a large bowl, combine parsley, garlic, soup, and bouillon. Add potatoes, bread crumbs, crab, egg, and 2 tablespoons oil; gently fold ingredients until just mixed.
  3. Make 8 patties, each about 1-inch thick, using 1/2 cup crab mixture per patty. Place in prepared casserole dish being sure they don't touch. Coat tops with remaining oil, distributing evenly, then sprinkle with seafood spice.
  4. Cook 40 minutes, or until golden brown.