All Recipes

April Fools’ “Crab Cakes”

3 Hrs
Potato Bread
Made With
Potato Bread


2 4-Ounce Cartons Vanilla Ice Cream

2 Cups Martin’s Potato Bread, cubed

2 Cups Shredded Coconut

3 Eggs

Vegetable Oil

For “Tartar Sauce”:

1/4 Cup Heavy Cream

4 Ounces White Chocolate, chopped

2 Tablespoons Butter

2 Tablespoons Rum (optional)

Grated Zest of 1/2 Lime

Grated Zest of 1/2 Orange

2 Tablespoons Pistachios, chopped

Serves: 2-4


Step 1

Cut cartons of vanilla ice cream in half crosswise to make 4 disks; freeze 30 minutes.

Step 2

Pulse bread cubes and shredded coconut in a food processor, then spread on a plate.

Step 3

Remove the cartons and press the ice cream into the crumb mixture, covering all sides (reserve the remaining crumbs).

Step 4

Freeze ice cream disks until hard, 1 hour. Meanwhile, make the “tartar sauce” (below).

Step 5

For the April Fool’s Tartar Sauce: Pistachio-White Chocolate Sauce:

Microwave heavy cream, white chocolate, butter, rum, lime zest, orange zest, and chopped pistachios at 50 percent power, 1 minute. Whisk until creamy, then let cool.

Step 6

Dip the ice cream disks in 3 beaten eggs, then press in the reserved crumbs and freeze at least 1 more hour.

Step 7

Heat 3 inches of vegetable oil to 350°F in a deep skillet and fry the ice cream until golden, 2 to 3 minutes. Drain on paper towels.

Step 8

Serve fried ice cream immediately, topped with “tartar sauce.”