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Casey Lauren's Cheesy Crab Sweet Potato Hashbrowns

Casey Lauren Townsend

"These are an easy and scrumptious snack or side dish! Instead of frying, you may also try baking them."
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1 h servings 225 cals
Original recipe yields 10 servings (30 hashbrowns)

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  1. Beat the eggs in a mixing bowl; whisk in the mayonnaise, mustard, seafood seasoning, and chili powder. Add the sweet potatoes, crabmeat, mozzarella cheese, and lemon zest. Season to taste with salt and pepper; mix until evenly combined.
  2. Heat the vegetable oil in a large skillet over medium heat. Scoop heaping spoonfuls of the sweet potato mixture into the heated pan. Flatten into 3-inch circles and cook until golden brown, about 3 minutes per side. Repeat with remaining sweet potato mixture. Sprinkle with parsley to garnish.

Nutrition Facts

Per Serving: 225 calories; 15.2 g fat; 16.1 g carbohydrates; 6.8 g protein; 51 mg cholesterol; 707 mg sodium. Full nutrition

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Read all reviews 5
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kinda scared to make this without any reviews, but the ingredients sounded good. I baked this dish in the oven instead of frying to cut out the fat. It was good, but seemed to be missing somethi...

We thought these were very good! I did make one major substitution though...I used regular potatoes instead of sweet potatoes b/c that's what I had on hand, and they worked great in this! Also, ...

I used lemon pepper instead - made a nice crab cake

I love crab meat and sweet potatoes, so this recipe caught my attention. I substituted kefir (smooth Turkish yogurt) for mayonnaise to cut down on fat content, and as a result I got hash/stuffin...

I used approx. 2 tsp Dijon mustard instead, only 2 tsp of Old Bay instead of 2 Tbsp, and just the zest of 1 lemon. Fried in coconut oil, with a dallop of plain Greek yogurt and cilantro. Delici...