Delicate crab-cake style pakoras stuffed with sofrito, lump crab, and fresh diced potato served with a fried caper and tarragon aioli.
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
Prep Time: 35min | Cook Time: 5min
Crab Cake Potato Pakoras
Cook diced potatoes in generously salted boiling water until fork tender. Shock in ice water to stop cooking. Reserve.
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.
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.
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.
Use a 1-ounce disher to scoop into balls and fry at 350F in fryer oil until golden brown for 4 minutes.
Season with more Old Bay, if desired. Serve immediately.
Fried Caper Aioli
Mix all ingredients and process in a food processor until desired consistency.
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