Crab & Potato Cakes

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3 small Yukon Gold  potatoes, peeled
1 egg
¼ cup onion, grated

¼ cup Crab meat

¼ cup capers

TT diced red green Yellow peppers
1/3 c. all-purpose flour
3/4 tsp. salt
TT Vegetable oil for frying

Shred potatoes, squeeze dry in towel. In large bowl, stir shredded potatoes, eggs, onion, flour and salt. Add Crab and peppers & capers and mix well. In large skillet over medium heat in hot oil, spoon scant 1/2 cupfuls, flatten to about 4 inch rounds. Cook about 8 minutes until golden brown, turning once. Drain on toweling. Repeat with remaining potato mixture. Serve with Pasta or Saffron Rice and Tartar Sauce