Killer Crab and Potato Cakes

Name: Killer Crab and Potato Cakes
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 4 serving(s)
Ingredients: 1 large idaho potato, peeled and cubed; 2 garlic cloves, chopped; coarse salt; 2 tablespoons fresh flat leaf parsley, chopped; 2 fresh thyme sprigs, leaves removed and finely chopped; 1 lemon, zest of; 1 lemon, cut into wedges; 1/2 teaspoon red pepper flakes; 2 (6 ounce) containers fresh lump crabmeat, picked over for shells and cartilage; 1 tablespoon Old Bay Seasoning; 1 cup Italian breadcrumbs (made from Italian bread); 3 tablespoons extra virgin olive oil

Submitted by ratherbeswimmin

"Rachael Ray"

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Ready In:: 38mins
Ingredients:: 12
Serves:: 4

ingredients

1 large idaho potato, peeled and cubed
2 garlic cloves, chopped
coarse salt
2 tablespoons fresh flat leaf parsley, chopped
2 fresh thyme sprigs, leaves removed and finely chopped
1 lemon, zest of
1 lemon, cut into wedges
¹⁄₂ teaspoon red pepper flakes
2 (6 ounce) containers fresh lump crabmeat, picked over for shells and cartilage
1 tablespoon Old Bay Seasoning
1 cup Italian breadcrumbs (made from Italian bread)
3 tablespoons extra virgin olive oil

directions

Cook potatoes in boiling water for 6-7 minutes, until tender; drain, then scatter potatoes across a large, flat surface to cool and dry for 5 minutes; then transfer to a mixing bowl.
Make a paste with the garlic and salt; add it to the potatoes along with the parsley, thyme, lemon zest, and red pepper flakes.
Add crab and Old Bay seasoning to potatoes; combine the mixture gently.
Form 4 super-size 4-5 inch killer crab cakes.
Place the bread crumbs on a plate; coat the crab cakes on both sides with crumbs to set them.
Heat oil in a nonstick skillet over medium to med-high heat; add the cakes and cook for 3-4 minutes on each side, until deeply golden; serve immediately.