Recipe of the Week
Crab and Potato Cakes
September 9, 2010

Crabs were so expensive during the summer of 2008 that I wanted to find a way to stretch their great taste. This is a perfect accompaniment that adds a little elegance to a weekend brunch.


*2-5 potatoes, peeled but not cut up (approximately 1 lb.)
*3 scallions (I prefer finely chopped yellow or red bell pepper)
*1/2 lb. crab meat
*1 teaspoon dill seed
*1/4 teaspoon celery seed
*1 pinch cayenne pepper
*1 egg lightly beaten
*1 Tablespoons real mayonnaise
* Tablespoon yellow mustard
* cup fresh chopped parsley or dill
*Kosher salt to taste
*Cracked black pepper to taste
*3 Tablespoons unsalted butter
*3 Tablespoons canola oil
*1/4 cup flour
*Hot sauce to taste (optional)
*Sour cream for garnish (optional)


1.) Peel the potatoes, place them in a pan and cover with water. Bring the water to a boil and simmer for 10 minutes. Drain the potatoes and set aside until they are cool enough to handle.
2.) Grate the potatoes coarsely into a mixing bowl.
3.) Cut up the scallions and add them to the potatoes.
4.) Add the crab meat, dill seed, celery seed and cayenne pepper.
5.) Gently toss together with a fork breaking up the crab meat as little as possible.
6.) Add the egg, mayonnaise, yellow mustard and fresh chopped parsley. Mix well to thoroughly incorporate the ingredients.
7.) Season with salt and pepper to taste.
8.) Heat half of the butter and oil in a frying pan until hot, but not smoking.
9.) Form the mixture into patties, dredge in flour and fry for 3-5 minutes on each side.
10.) If necessary, heat the other half of the butter and oil to finish frying all of the patties.
11.) Drain the patties on paper towels to remove the excess oil.
12.) Serve with hot sauce and sour cream if desired.