Did you know crab cakes were made back in the Colonial days in America? They likely originated from Maryland in the US. I learned this from the Crab Cake Guy. I am not a history buff at all, but my interest gets piqued when it has to do with food. There are many variations of crab cake. If you do a Google search, you will find loads of recipes. Many of them call for bread crumbs and eggs to hold them together. You will not find those ingredients in this spicy sweet potato crab cakes recipe.
After having spicy sweet potato crab cakes more than a few times at various restaurants and thinking, for the most part, they were all fine, just like my salmon croquettes (not that they are the same thing). I finally had the ultimate crab cake. Have you ever been to Landry’s Seafood in Texas or Louisiana? If not, make sure you go next time you are there. This was where I learned how a proper crab cake should look, taste and feel. This was where I learned that crab cakes should not even remind you of a hockey puck. They should almost fall apart when your fork hits them. Sorry if I offend anyone here, but the outer surface should not be a crusty covering. You need your knife to get through.
Now, I do not always make my crab cakes with sweet potatoes. But, this particular day, I didn’t want, for some reason, to put a different starch on the plate. Instead, I wanted my spicy sweet potato crab cakes and a nice salad on the side. But I liked the filling feeling that only a starchy carb can give. So I found a way to have my spicy sweet potato crab cakes and eat it. Here is the recipe; I hope you enjoy it.
Spicy Sweet Potato Crab Cakes
- 1 medium sweet potato - peeled, baked and mashed
- 16 ounces crab meat - picked over for shells
- 2 stalks green onions (scallions or green shallots) - chopped
- 1 tablespoon chives - chopped
- 1 teaspoon thyme - chopped
- 1 teaspoon dried dill
- ½ teaspoon smoked paprika
- ¼ teaspoon cumin
- ¼ teaspoon cayenne pepper - depending on desired spiciness
- ½ teaspoon garlic powder
- 1 teaspoon Sea salt
- ½ teaspoon ground black pepper
- 1 cup sweet chili sauce (sweet chilli sauce in British English) - if desired
- Preheat the oven to 425 degrees Fahrenheit or 220 degrees Celsius.
- In a large bowl, fold all ingredients together until just combined. You do not want to work this too much, or you will lose the flaky texture of the finished crab cake.
- Once combined, measure a 1/2 cup of the mixture and form into a crab cake. I use a round 1/2 cup size measuring cup. Firmly pack the mixture, then very carefully invert it onto a greased baking sheet or silicone mat to keep the shapes uniform. Do this for the remainder of the mixture.
- Bake for approximately 15 minutes until the edges are crisp. Remove them very carefully with a spatula, so they do not break apart.
- Serve as is or with a sweet chilli dipping sauce.
Is it better to bake or fry crab cakes?
If you want to avoid the risk that the crab cakes will fall apart, you are better to bake them rather than fry them.
Do you fry crab cakes in oil or butter?
If you want to fry your crab cakes use oil in a frying pan and gently place the crab cakes in the oil. If your too rough they make break.
What is a Maryland style crab cake?
The Maryland Blue Crab meat provides a sweet tasting crab cake as the meat is sweeter than other crab meat which is what makes them unique.
What is the difference between Maryland crab cakes and regular crab cakes?
A Maryland crab cake must have Maryland blue crab otherwise if you use another other crab meat it is a regular crab cake.