DILLED POTATO CRAB CAKES
Provided by Regina Schrambling
Categories appetizer, main course
Time 30m
Yield Four to six first-course servings
Number Of Ingredients 12
Steps:
- Place the potatoes in a saucepan, add water to cover and simmer for 10 minutes. Drain well, cool and then peel. Using the coarsest holes on a four-sided grater, shred the potatoes into a mixing bowl.
- Cut the scallions into fine julienne strips about one inch long. Add to the potatoes. Add the crab meat, dill seed, celery seed and cayenne and toss together with a fork. Add the egg and mayonnaise and mix well. Season liberally with salt and pepper.
- Heat half the butter and half the oil in a skillet until sizzling. Form the potato mixture into small patties, about three inches across. Carefully lay half the patties into the skillet and fry over medium heat until light brown, three to five minutes on each side. Repeat with the remaining butter, oil and potato cakes. Serve hot, with a little sour cream on top.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 11 grams, Carbohydrate 21 grams, Fat 18 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 454 milligrams, Sugar 2 grams, TransFat 0 grams
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Terri Harrison
[email protected]These crab cakes were a bit too expensive for my taste. I think I'll try a different recipe next time.
Crystal Lowden
[email protected]I'm not a huge fan of seafood, but I really enjoyed these crab cakes. They were light and flavorful.
Yonna Cleveland
[email protected]These crab cakes were easy to make and turned out great! I'll definitely be making them again.
Felix Pacheco
[email protected]I'm always looking for new crab cake recipes and this one didn't disappoint. The dill and potato added a unique and delicious flavor.
Bsmart Fadairo
[email protected]I made these crab cakes for my family and they loved them! Even my picky kids ate them up.
Raju Ahmed
[email protected]I'm allergic to crab, so I made these crab cakes with shrimp instead. They were still delicious!
dustin shaffer
[email protected]These crab cakes were a disappointment. They were dry and overcooked.
precious ebozue
[email protected]The crab cakes were good, but I'm not sure they were worth the effort. I think I'll stick to my old recipe next time.
Rina Sah
[email protected]I found this recipe to be a bit bland. I think it could have used more seasoning.
Md Bishal
[email protected]These crab cakes were a bit too oily for my taste, but the flavor was still good.
Kentex Odan
[email protected]I was skeptical about the dill and potato, but I'm so glad I tried this recipe. The flavors all worked together perfectly.
Md Mapuz
[email protected]I've made crab cakes many times before, but this recipe is by far the best. The addition of dill and potato really takes them to the next level.
Maryan apdilaahi Guleed
[email protected]These crab cakes were easy to make and absolutely delicious. I especially loved the dill sauce that accompanied them.
itly k Velog
[email protected]I followed the recipe exactly and the crab cakes turned out perfectly. They were crispy on the outside and tender and flaky on the inside. Yum!
Tyneisha Michelle Dillipree
[email protected]I'm not usually a fan of crab cakes, but these were surprisingly good! The dill and potato gave them a light and fluffy texture that I really enjoyed.
Moore Dee
[email protected]These crab cakes were a hit at my last dinner party! The dill and potato added a unique and flavorful twist to the classic recipe. I'll definitely be making these again.