Crab, Prosciutto & Green Onion Potato Cakes! #5FIX

The aroma of crispy, savory potato cakes always takes me back to summers spent on the Cape, crabbing off the pier with my grandfather. He’d fry up the day’s catch with whatever he could find in the fridge – often leftover mashed potatoes, a bit of ham, and some chopped scallions. These Crab, Prosciutto & Green Onion Potato Cakes evoke that same sense of simple, coastal comfort, but with a touch of salty-sweet Italian flair. They’re an absolute delight, perfect as a light lunch or an elegant appetizer.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Total Time: 24 minutes
• Yields: 12-14 cakes
• Serves: 4-6
• Dietary Type: Not Gluten-Free

Ingredients

• 1 (20 ounce) bag Simply Potatoes® Shredded Hash Browns, thawed
• 8 ounces lump crabmeat, drained and picked through for shells
• 4 ounces diced prosciutto, finely diced
• 4 green onions, thinly sliced
• 3 large eggs

Equipment Needed

• Large mixing bowl
• Non-stick skillet
• Spatula

Instructions

1. In a large mixing bowl, combine the thawed Simply Potatoes® Shredded Hash Browns, lump crabmeat, diced prosciutto, and sliced green onions. Gently toss to distribute the ingredients evenly.
2. Crack the eggs into the bowl. Mix well, ensuring all ingredients are thoroughly combined. The mixture should hold together easily when pressed.
3. Heat a non-stick skillet over medium heat. There’s no need to add oil to the pan because the prosciutto has some fat that will render out.
4. Using your hands or a spoon, form the mixture into patties, about 2-3 inches in diameter and ½ inch thick. Gently place the patties into the heated skillet, being careful not to overcrowd the pan. Work in batches if needed.
5. Fry the potato cakes for 6-7 minutes per side, or until golden brown and crispy. Be careful not to burn them; adjust the heat as needed. The internal temperature should reach 165°F.
6. Remove the cooked potato cakes from the skillet and place them on a plate lined with paper towels to drain any excess grease.

Expert Tips & Tricks

• Don’t overmix! Gently combine the ingredients to avoid a mushy texture. Overmixing will release too much starch from the potatoes, resulting in a gummy cake.
• Thaw thoroughly: Ensure the Simply Potatoes® Shredded Hash Browns are fully thawed before mixing. This will prevent excess moisture in the mixture and ensure even cooking.
• Check for shells: Be diligent about picking through the crabmeat to remove any stray shells. Nothing ruins a good bite like an unexpected crunch!
• Crispy edges: For extra crispy edges, gently press down on the potato cakes with a spatula while they’re frying.
• Temperature control: Keep a close eye on the heat. If the potato cakes are browning too quickly, reduce the heat to medium-low. Conversely, if they’re not browning enough, increase the heat slightly.
• You can use a cookie cutter to create evenly shaped cakes for a more uniform presentation.
• For a richer flavor, try using brown butter in the skillet. The nutty notes will complement the crab and prosciutto beautifully.

Serving & Storage Suggestions

Serve these Crab, Prosciutto & Green Onion Potato Cakes hot off the skillet. They’re fantastic on their own as a light lunch or appetizer. For a more substantial meal, serve them alongside a simple green salad with a lemon vinaigrette or a bowl of creamy tomato soup. A dollop of sour cream or tartar sauce also makes a delicious accompaniment.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350°F for 10-15 minutes, or until heated through and crispy. Alternatively, you can reheat them in a skillet over medium heat, turning occasionally, until warmed through. Microwaving is not recommended as it can make them soggy.
These potato cakes are best enjoyed fresh, but can be frozen for up to 2 months. Ensure they are completely cooled before freezing them individually on a baking sheet lined with parchment paper. Once frozen solid, transfer them to a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	120.8 kcal	N/A
Calories from Fat	38 g	32%
Total Fat	4.3 g	6%
Saturated Fat	1.3 g	6%
Cholesterol	182.6 mg	60%
Sodium	269.9 mg	11%
Total Carbohydrate	1.9 g	0%
Dietary Fiber	0.4 g	1%
Sugars	0.5 g	1%
Protein	17.6 g	35%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Seafood Swap: Substitute the crabmeat with cooked shrimp, scallops, or flaked salmon for a different flavor profile.
• Vegetarian Option: Replace the prosciutto with finely diced sun-dried tomatoes or roasted red peppers for a vegetarian version. You could also add some crumbled feta cheese for extra flavor.
• Herb Infusion: Add fresh herbs like dill, chives, or parsley to the mixture for an extra layer of flavor.
• Spicy Kick: Incorporate a pinch of red pepper flakes or a dash of hot sauce to add a spicy kick.
• Cheese Please: Mix in some grated Parmesan cheese, Gruyere, or cheddar cheese for a cheesy twist.
• Gluten-Free: Use a gluten-free binding agent like tapioca starch or potato starch in place of some of the potato to help hold the cakes together. Check all ingredient labels to ensure they are certified gluten-free.

FAQs (Frequently Asked Questions)

Q: Can I use frozen crabmeat for this recipe?
A: Yes, you can use frozen crabmeat. Just make sure to thaw it completely and squeeze out any excess moisture before adding it to the mixture.

Q: Can I make these potato cakes ahead of time?
A: Yes, you can prepare the potato cake mixture ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to keep it covered to prevent it from drying out.

Q: How do I prevent the potato cakes from falling apart while frying?
A: Make sure the mixture is well combined and that the potatoes are not too wet. Gently form the patties and don’t overcrowd the pan.

Q: Can I bake these potato cakes instead of frying them?
A: Yes, you can bake them. Preheat your oven to 375°F (190°C). Place the potato cakes on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown and cooked through.

Q: What’s the best way to keep the potato cakes warm if I’m serving them at a party?
A: Preheat your oven to 200°F (93°C). Place the cooked potato cakes on a baking sheet lined with parchment paper and keep them warm in the oven until ready to serve.

Final Thoughts

I hope you’ll give these Crab, Prosciutto & Green Onion Potato Cakes a try! They’re incredibly easy to make and packed with delicious flavors that are sure to impress. Whether you’re looking for a quick and satisfying meal or a delightful appetizer for your next gathering, these little cakes are a guaranteed crowd-pleaser. Don’t be afraid to experiment with the variations and make them your own. I’d love to hear your feedback and see your creations – feel free to share your photos and comments! These cakes pair beautifully with a crisp Sauvignon Blanc or a light-bodied Pinot Grigio. Enjoy!