Dilled Potato Crab Cakes
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2large red potatoes, scrubbed but not peeled
- 3scallions, trimmed
- ½pound crab meat, preferably lump
- 1teaspoon dill seed
- ⅛teaspoon celery seed
- Pinch of cayenne
- 1egg, lightly beaten
- 2tablespoons mayonnaise
- Salt and freshly ground black pepper to taste
- 3tablespoons unsalted butter
- 3tablespoons corn oil
- Sour cream for garnish
Nutritional analysis per serving (6 servings)
278 calories; 17 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 6 grams polyunsaturated fat; 21 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 10 grams protein; 453 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
These were good - doubled the recipe - 2x2 large potatoes = ~40 ounces. Microwaved potatoes then skinned and ran through food processor. Used 1.5T of Old Bay in lieu of celery seed. Reminded us of ones from restaurant in Baltimore.
These turned out well and have great potential. It could have used more seasoning, and next time I'll add some Old Bay to the mix and some minced shallots. Sour cream was a good accompaniment, as was sriracha mayo. I used russet potatoes, which turned out to be
light, crisp and tasty. Very easy and fast to make!
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