I love crab cakes. I order them at restaurants whenever I have a gut feeling that they are worth the $15 three bite appetizer. I never make them at home because Justin doesn’t eat seafood and they seem like a lot of work and expense for just me to enjoy.
SO, when I came across The Sprouted Kitchen’s recipe for sweet potato cakes, I had to give it a try. I was hesitant because every time I have ever tried to make a fried potato or rice cake it turns out to be a big greasy, mushy mess. Not the case here. Just make sure you use enough oil for frying so they don’t stick to the pan and test a small one to ensure the oil is the right temp.
These had a great texture and flavor. But as I was eating, I was trying to put a finger on what was missing. When the plate was clear, it hit me. The crab. It’s the crab that is missing.
An oaked California Chardonnay like
2009 Santa Ynez Valley Chardonnay