6 cups diced potato
1 cup minced onion
3 cloves crushed garlic
½ cup minced celery
½ cup mixed sweet peppers minced
1-2 cups cooked crab meat, can be substituted with any seafood
¼ cup Peppermaster Sauce
1 Tablespoon of Hurricane Mash
½ teaspoon salt
¼ cup fresh herbs (parsley, basil, dill, cilantro, thyme, oregano, etc.)
Unseasoned bread crumbs
Combine all ingredients except bread crumbs, mashing with your fingers until everything is well combined and will form itself readily into a ball.
Using your hands, take approximately 4 ounces of the mixture and form into a ball about the size of a golf ball. Flatten the ball between your palms into a patty, then coat with bread crumbs. Continue until all of the mixture is prepared, setting the formed patties aside on a cookie sheet.
At this point, the patties can either be pan fried or oven-baked. (If you are oven baking, lightly oil the cookie sheet before forming the patties, and turn them just before putting the cakes into the oven).
Directions for Pan Frying:
Using a heavy-bottomed frying pan, add ½ inch of olive oil and 1 tablespoon of butter, bring to medium heat frying the crab cakes until lightly browned on each side, turning once.
Directions for Oven Baking:
Preheat oven to 350 degrees. Bake until golden brown, about 15 minutes. If you prefer crispier cakes, turn them once, after 10 minutes.