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Crab Cake Potato Pakoras

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Prep Method: FriedPan Fried

Dish

AppetizerSide DishSnack

Prep Time

35 Mins

Cook Time

5 Mins

Serving

Serves 1 oz. each (3 per serving), 24 servings (72 pakoras)

Ingredients

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Crab Cake Potato Pokoras

  • 7 1/2 cups Russet potatoes, small dice, unpeeled
  • 2 1/2 cups yellow onion, small dice
  • 1 1/4 cups Green bell pepper, small dice
  • 1 1/4 cups Red bell pepper, small dice
  • 2 Jalapenos, seeded and diced small
  • 2 1/2 Plum or Roma tomatoes, small dice
  • 29 oz. Lump Crab Meat
  • 1 1/4 cups Dehydrated Potato Flakes
  • 2 1/4 cups Garbanzo bean flour
  • 2 1/2 teaspoons Seasoning Salt
  • 2 1/2 teaspoons Parsley, chopped
  • 1 1/4 teaspoons Kosher salt
  • Water as needed
  • Neutral oil for frying as needed
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Fried Caper Aioli

  • 4 cups Mayonnaise
  • 2 cups Capers, fried
  • 2 teaspoons Madras yellow curry powder
  • 4 Tablespoons Lemon Juice
  • 2 teaspoons Fine sea salt

Preparation

Crab Cake Potato Pakoras

  1. Cook diced potatoes in generously salted boiling water until fork tender. Shock in ice water to stop cooking. Reserve.
  2. In a skillet, saute the onions, bell peppers, jalapeno, and tomatoes until softened and thickened into a paste such as sofrito. Allow as much moisture to cook off as possible. Cool and reserve.
  3. In a mixing bowl, add the potatoes, sofrito vegetables, crab meat, garbanzo bean flour, seasoning salt, parsley, and salt. Mix well, but gently, with a rubber spatula ensuring the crab meat retains its shape as much as possible.
  4. The mixture should be just wet enough to form into a ball. If needed, add water a tablespoon at a time to create a batter that will form a ball.
  5. Use a 1-ounce disher to scoop into balls and fry at 350F in fryer oil until golden brown for 4 minutes.
  6. Season with more Old Bay, if desired. Serve immediately.

Fried Caper Aioli

  1. Mix all ingredients and process in a food processor until desired consistency.

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