Chesapeake Tater Cakes

• 2 cups mashed potatoes, chilled
• 8 ounces crab meat, backfin OR canned
• 2 tablespoons peanut oil
• 2 tablespoons butter
• 1/2 cup flour
• 2-1/2 teaspoons Old Bay OR other seafood seasoning
• 1 cucumber, peeled, de-seeded, diced
• 1 cup lemon-flavored yogurt OR plain yogurt flavored with 2 teaspoons lemon juice
• 1 teaspoon wasabi powder

1. Combine potatoes and crab. Divide into 8 equal portions, forming into 1/2" thick cakes.
2. Heat oil and butter in large skillet over medium-high. Mix flour and seasoning on a plate. Coat cakes completely in flour mixture.
3. Reduce heat to low-medium. Place cakes in pan; cook until golden, 15-20 minutes. Flip; cook until golden, about 15 minutes. Serve with dressing
4. To make dressing: In food processor or blender, pulse cucumbers until it begins to look smooth.
5. Add yogurt and wasabi; pulse again until smooth.

mashed potatoes, crab meat, peanut oil, butter, flour, cucumber, lemonflavored yogurt, wasabi powder

Taken from food52.com/recipes/33140-chesapeake-tater-cakes (may not work)