Potato & Crab Cakes

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 is kicking with flavor, and will perfectly compliment the dish.

  • Servings: 5 cakes
  • Cook Time: 45 Min
  • Main Ingredient: Crab


  • 10 Baby gold potatoes
  • 1 cup imitation crab meat or crab meat
  • 1/2 cup flour
  • 1 box Old London ® Classic Melba Toasts
  • Salt
  • 1 tsp. garlic salt
  • 1 tsp. pepper (additional 1 tsp. needed for chipotle sauce)
  • 1 tsp. dried parsley
  • spinach (optional)
  • arugula (optional)
  • 2 chipotle peppers from a can
  • 1/2 cup mayonnaise
  • juice from half a lime


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 tsp. of garlic salt, 1 tsp. of pepper, and 1 tsp. of dried parsley into a food processor. Add the crab flakes into the mashed potatoes and form 3-4 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 tsp. 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!