Makes 22 Cakes
- 1 1/2 sweet potatoes, cooked
- 1 cup pecan pieces, coated with melted butter and
roasted - 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.