Mini Potato Crab Cakes

Mini Potato Crab Cakes are a wonderful appetizer. They are made with leftover mashed potatoes, lump crab meat, fresh lemon, herbs, and seasonings. Take leftover mashed potatoes and stir in egg, bread crumbs, flour, shallot, lemon, and parsley. Add a pound of cooked lump crabmeat and gently stir it in being careful not to break up the crab too much. Shape the mixture into small patties and lightly coat them with a mix of bread crumbs and flour. Let them chill in the fridge for an hour. Then heat up olive oil in a pan and cook them until both sides are lightly browned. Serve with remoulade sauce or your favorite sauce for crab cakes.