Impress your friends with this easy dish that will make dinner parties a breeze! These potato and crab cakes are perfectly crispy on the outside and soft on the inside. The chipotle sauce adds a kick and perfectly complements the dish.
Start by boiling the 10 Baby Gold potatoes for 15 minutes. Let them cool and mash the potatoes in a large bowl.
In a separate bowl, shred the crab meat into flakes.
For the breading, add an entire box of Old London® Classic Melba Toast, 1 teaspoon of garlic salt, 1 teaspoon of pepper and 1 teaspoon of dried parsley into a food processor.
Add the crab flakes into the mashed potatoes and form 3- to 4-inch patties. Cover the individual patties in flour and then with the breading.
Fry the breaded patties for 1-2 minutes on each side using vegetable oil. Place the patties onto a plate with napkins to absorb any excess oil.
To make the sauce, add all ingredients (chipotle peppers, mayonnaise, 1 teaspoon pepper, lime juice) into a food processor and blend until smooth.
Serve the crab cakes on top of steamed spinach and top with arugula and homemade chipotle sauce. Enjoy!
