Sweet Potato Crab Cakes

By Texaschef11

Ingredients

• 1 * 1 pound lump crab meat, shell and cartilage removed
• 1/3 * 1/3 cup bread crumbs
• 1/4 * 1/4 cup cornmeal
• 1 * 1 can sweet potatoes
• 2 * 2 tablespoons chicken broth
• 2 * 2 large egg whites plus one yolk, beaten
• 1 * 1 spring onion: white part only, green part for garnish
• 2 * 2 tablespoons fresh parsley, chopped
• 2 * 2 tablespoons mayonnaise
• 2 * 2 tablespoons lemon juice
• 1 * 1 tablespoon Old Bay seasonings
• 2 * 2 teaspoons dry mustard
• * Salt and pepper to taste
• 1/4 * 1/4 cup vegetable oil

Preparation

Step 1

Take 2-3 sweet potatoes from can and place in a food processor, or blender, with chicken broth, then process until smooth. Place 1/4 cup puree in a skillet and saute 5 minutes to remove a little moisture. When done, cool puree, and transfer to a mixing bowl. Add remaining ingredients and gently mix until blended. Form mixture into four patties. Heat skillet to medium and add vegetable oil. Salt and pepper crab cakes then place in skillet with a little oil. Brown on both sides until golden brown.