AuthorDamiën van HelvoirtCategoryPlanchaDifficultyBeginnerIngredients
500 g raw potato
15 red pepper
2 garlic cloves
300 g crab meat
1 tbsp sugar
120 g flour
1 egg
salt and pepper
Dip
200 g greek yoghurt
1 garlic clove
10 mint leaves
salt and pepper
lemon juice
Preparation
1
Peel, rinse and grate the potatoes.
2
Grate the red pepper and garlic cloves and add them to the grated potato. Add the sugar as well.
3
Pat the crab meat dry thoroughly and add it to the potato mixture. Mix well with your hands.
4
Add the flour. Knead well.
5
Add the egg and knead well again. Taste for seasoning and add salt and pepper as needed.
6
Heat the plancha and grease it with oil. When it is well hot place small mounds of your crab cakes mixture scattered on the plancha.
7
Fry until golden brown at the bottom and flip them over. Repeat.
8
Serve the crab cakes with the yoghurt-mint dip.
Ingredients
Ingredients
500 g raw potato
15 red pepper
2 garlic cloves
300 g crab meat
1 tbsp sugar
120 g flour
1 egg
salt and pepper
Dip
200 g greek yoghurt
1 garlic clove
10 mint leaves
salt and pepper
lemon juice
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