Ingredients

4 medium (1 1/2 pounds) Idaho potatoes
1 small onion
2 teaspoons kosher or sea salt
1 tablespoon lemon juice
1/2 cup instant potato flakes
1/4 cup light mayonnaise (not fat-free)
1/2 pound crab meat, drained
1 egg plus 1 egg white, lightly beaten
2 teaspoons smoked paprika (or 2 teaspoons sweet paprika plus 1/2 teaspoon cayenne)
1 tablespoon prepared horseradish, drained well
3/4 teaspoon ground white pepper to taste
3 tablespoons oil for frying, divided

Caper-Lime Sauce:
1/4 cup mayonnaise
2 tablespoons prepared horseradish
2 tablespoons low fat plain yogurt
2 tablespoons capers, rinsed, drained and patted dry
1 teaspoon lime zest (grated lime peel)
Juice of 1 lime
Ground white pepper to taste

Directions

Shred potatoes and onion into a large mixing bowl. Stir in the other crab-cake ingredients until well-blended. Transfer mixture to a colander and place over a bowl. Cover mixture with plastic wrap and refrigerate to drain and chill for 20-30 minutes, or up to 4 hours. Meanwhile, whisk together Caper-Lime Sauce ingredients and refrigerate.

With clean hands, form mixture into 8 cakes, each about 1/2 inch thick. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Cook 4 cakes until golden brown on the bottom; flip and cook on second side until well-browned. Transfer cakes to paper towels to drain. Add the remaining oil and cook the remaining cakes. Serve with the Caper-Lime Sauce. Serves 4.