Crab Cakes and Roasted White Sweet Potatoes

I got my daughter Olivia (who just had Konnor on Wednesday) some crab cakes from Fresh Market.  This is the recipe as published by Fresh Market:

CRAB CAKES:

8 ounces lump fin crab meat

6 green onions, diced

2 egg whites

2 tablespoons capers, drained and rinsed

4 tablespoons flour

1/8 teaspoon cayenne pepper

1 teaspoon lemon juice

1 tablespoon oil

1 tablespoon butter

Gently mix all ingredients above, being careful not to break up the lumps of crab meat. When all ingredients are mixed, form into four patties and sauté in oil and butter until golden brown and firm. Serve with lemon wedges.

Olivia made some roasted sweet potatoes to go with the crab cakes.

ROASTED WHITE SWEET POTATOES

3 medium size white sweet potatoes

Diced onion and peppers (optional)

2 tablespoons butter, melted

1 tablespoon oil

1 teaspoon garlic salt

1/4 teaspoon pepper

Toss cubed potatoes with remaining ingredients.  Spread on baking pan lined with foil.  Bake at 400 F for 15-20 minutes until tender while cooking crab cakes.

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