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    Free crab recipes

      RECIPE TITLE "Idaho Potato Crab Cakes With Caper Lime Sauce"
    Author: Valerie Phillips; source: Deseret News (Salt Lake City) May 3, 2006

    yields Serves 4 time--- difficulty easy to moderate

    The potato crab cakes recipe came from the Idaho Potato Commission's "Grown in Idaho" Recipe Contest, netting $7,500 for creator Susan Asanovic of Wilton, Conn.

      RECIPE INGREDIENTS

    • 4 medium (1 1/2 pounds) Idaho potatoes
    • 1 small onion
    • 2 teaspoons kosher or sea salt
    • 1 tablespoon lemon juice
    • 1/2 cup instant potato flakes
    • 1/4 cup light mayonnaise (not fat-free)
    • 1/2 pound crab meat, drained
    • 1 egg plus 1 egg white, lightly beaten
    • 2 teaspoons smoked paprika (or 2 teaspoons sweet paprika plus 1/ 2 teaspoon cayenne)
    • 1 tablespoon prepared horseradish, drained well
    • 3/4 teaspoon ground white pepper to taste
    • 3 tablespoons oil for frying, divided

    Caper-Lime Sauce:

    • 1/4 cup mayonnaise
    • 2 tablespoons prepared horseradish
    • 2 tablespoons low fat plain yogurt
    • 2 tablespoons capers, rinsed, drained and patted dry
    • 1 teaspoon lime zest (grated lime peel)
    • Juice of 1 lime
    • Ground white pepper to taste

      RECIPE METHOD

    Shred potatoes and onion into a large mixing bowl. Stir in the other crab-cake ingredients until well-blended. Transfer mixture to a colander and place over a bowl. Cover mixture with plastic wrap and refrigerate to drain and chill for 20-30 minutes, or up to 4 hours. Meanwhile, whisk together Caper-Lime Sauce ingredients and refrigerate.

    With clean hands, form mixture into 8 cakes, each about 1/2 inch thick. Heat 2 tablespoons of oil in a large skillet over medium- high heat. Cook 4 cakes until golden brown on the bottom; flip and cook on second side until well-browned. Transfer cakes to paper towels to drain. Add the remaining oil and cook the remaining cakes. Serve with the Caper-Lime Sauce.

    Copyright C 2006 Deseret News Publishing Co.


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