Baked Potato Crab Cakes are a flavorful, savory starter for your next dinner or get-together
Column and photos by Dana Rady, Wisconsin Potato & Vegetable Growers Association
Crab cakes are one of those dishes that are full of flavor, give you the feeling of being on a coast, and can be the perfect appetizer for a party or the center of the plate.
I love trying them with different sauces and making them spicy and robust with creole seasoning and parsley.
There’s a crab cake recipe that is new for me, though. And it’s one that also includes America’s favorite vegetable! It sounds so out of the norm, but when you really think about it, is it really that crazy?
Generally, crab cake recipes have some kind of filler as an ingredient to bind everything together. That filler is usually breadcrumbs, panko crumbs or crackers, etc. And, if you need a gluten-free option, using Wisconsin potatoes as that filler is the perfect option.
This recipe is easy, delicious, healthy, and the perfect starter for your next get-together or a fantastic dinner option for your family. And, like many of the other recipes featured in this column, it can be great for on-the-go dinners with evening sports activities.
