How to make Sweet Potato and Crab Cakes -

Crab meat mixed with boiled-mashed sweet potatoes, shaped into tikkis and shallow fried.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Medium sweet potatoes, Canned crab meat

Cuisine : Fusion

Course : Snacks and Starters

For more recipes related to Sweet Potato and Crab Cakes checkout Shakarkandi Chaat - SK Khazana. You can also find more Snacks and Starters recipes like Chura Vada Pav Bharwan Tikki Green Desi Pan Cake Wholewheat and oats cookies

Sweet Potato and Crab Cakes

Sweet Potato and Crab Cakes Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Sweet Potato and Crab Cakes Recipe

  • Medium sweet potatoes peeled and cubed 2

  • Canned crab meat 200 grams

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Refined flour (maida) 2 tablespoon + to coat

  • Mayonnaise 1 tablespo + to drizzle

  • Oil 4 tablespoons

  • Rocket leaves a few

  • Red capsicum curls to garnish


Step 1

Heat 1 cup water in a non-stick pan, add sweet potatoes and boil till potatoes are fully done. Strain and transfer on a plate and cool to room temperature.

Step 2

Strain the crab meat thoroughly through a strainer, squeezing it to remove all the brine.

Step 3

Transfer the cooled sweet potatoes into a bowl and mash well with a fork. Add crab meat, red chilli powder, salt, refined flour and mix well. Add mayonnaise and mix well. Refrigerate for 15-20 minutes.

Step 4

Spread some refined flour on a plate.

Step 5

Divide the sweet potato-crab mixture into equal portions, dust each portion with a little flour and shape them into tikkis. Coat the tikkis with refined flour.

Step 6

Heat oil in a non-stick pan and shallow-fry the tikkis, turning sides, till evenly golden and crisp on both sides. Drain on absorbent paper.

Step 7

Make a bed of rocket leaves on a serving plate, place the tikkis on it, top with mayonnaise and red capsicum curls and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.