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Crab Cake Potato Pakoras

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Prep Method: FriedPan Fried


AppetizerSide DishSnack

Prep Time

35 Mins

Cook Time

5 Mins


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



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

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


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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