AuthorDamiën van HelvoirtCategorieDifficultyBeginner
Yields4 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins
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
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

Directions

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.

Crab cakes
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