DILLED POTATO CRAB CAKES

Dilled Potato Crab Cakes image

Provided by Regina Schrambling

Time 30m

Yield Four to six first-course servings

Number Of Ingredients 12

Ingredients

2 large red potatoes, scrubbed but not peeled
3 scallions, trimmed
1/2 pound crab meat, preferably lump
1 teaspoon dill seed
1/8 teaspoon celery seed
Pinch of cayenne
1 egg, lightly beaten
2 tablespoons mayonnaise
Salt and freshly ground black pepper to taste
3 tablespoons unsalted butter
3 tablespoons corn oil
Sour cream for garnish

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