SOUTHERN CRAB, PECAN & SWEET POTATO CAKES

Makes 22 Cakes

• 1 1/2 cooked sweet potato

• 1 cup pecan pieces, coated with melted butter and
  roasted

• 5 -10 minutes at 350 degrees

• 2 eggs, beat lightly

• 1/2 C finely minced onion

• 1/2 C finely minced celery

• 1/2 C mayonnaise

• 1/2 tsp allspice

• 1 T lemon juice

• 1 tsp sugar

• 1 lb lump crabmeat

• Breadcrumbs for coating

• Oil or butter for sautéing

Mix together first 9 ingredients. Gently fold in crab and
form into 2 oz. cakes (about 2 ” x 1/2 ”). Coat each cake
with breadcrumbs and chill for 30 minutes. Gently sauté
for approx. 5 minutes per side until cooked through.

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