Rosti Crab Cakes - Featured Recipe -
Featured Recipes

Rosti Crab Cakes

This is a cross between shredded potatoes and traditional crab cakes. It’s a nice change from the usual. We serve this with a vibrant fennel remoulade.
Categories: Seafood
Step 1
2 • Garlic cloves • crushed
2 • large Russet potatoes
8 oz • Dungeness crab lump meat
1 tsp • Fresh lemon juice
2 • Scallions • finely chopped
1 1/2 tbsp • Fresh cilantro
1 tsp • Hot sauce
• Salt
• Freshly ground black pepper
• Canola oil for searing
• Clarified butter for searing
Line a 13-by-18-inch baking sheet with parchment paper.

Bring a 4-quart stockpot filled with salted water to a boil. Add in the garlic. Scrub the potatoes, leaving them unpeeled, adding them into the pot of water. Par-cook the potatoes until they are just tender but not soft, about 8-10 minutes. Remove the potatoes from the water and discard the garlic. Chill the potatoes for one hour and set aside.

Meanwhile, place the crabmeat, lemon juice, chives, cilantro, and hot sauce into a small mixing bowl and mix thoroughly.

When potatoes are cooled, grate the flesh on the largest hole of a box grater, pushing the potatoes all the way down the length of the grater so that the strips are as long as possible.

Carefully combine the grated potato and crab mixture, trying not to break up the potato. Season the potato-crab mixture with salt and pepper to taste. Form the mixture into sixteen small cakes, pressing and shaping them together. Place the cakes onto the baking sheet, cover the cakes with plastic wrap, and place the baking sheet in the refrigerator for about an hour to chill and become firm.

To cook, heat one tablespon of the oil and one tablespoon of the clarified butter into a 12-inch sauté pan until the oil is hot. Gently slide in the rosti crab cakes with a spatula. Turn the heat down to medium and cook for three minutes on each side.

Makes 16 appetizers.


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