Kohlrabi Crab Cakes
Ingredients
Dill Sauce
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp fresh dill chopped
- 2 tsp fresh lemon juice
- 1/4 tsp celery salt
- pinch pepper
Kohlrabi Crab Cakes
- 2 cups grated kohlrabi 2-3 depending on size
- 1/2 tsp salt
- 1 large egg
- 2 tbsp fresh dill chopped
- 1 tsp dijon mustard
- 1/4 tsp celery salt
- 1/4 tsp pepper
- 4 ounces lump crab meat or 120g tin squeezed dry
- 1 cup grated potato
- 2 tbsp fine breadcrumbs
- 2 tbsp all purpose flour
- 2 each green onions chopped
- as needed canola oil
Servings: 3-4" cakes
Instructions
Dill Sauce
- Whisk all ingredients together in a small bowl and keep chilled until ready to use.
Kohlrabi Crab Cakes
- Trim ends off kohlrabi and peel with a vegetable peeler. Grate using a large grater and add to a separate bowl. Sprinkle with salt and allow to sit for 5 minutes. Drain and squeeze dry with a paper towel. Using the same large grater, peel and grate potato and pat dry with a paper towel. Add to kohlrabi.
- In a large bowl stir together egg, dill, dijon mustard, celery salt and pepper. Stir in drained crab meat, prepped and dried grated kohlrabi and potato, bread crumbs, flour and green onions.
- Add about 1 tbsp of oil to a large non stick skillet and heat over medium heat until hot. Form approximately 1/4 cup of batter into a 3-4" round patty. Flatten as much as you can while still retaining its shape. Pan fry for 5-6 minutes per side, adjusting heat if necessary. Remove to a paper towel lined plate and keep warm in a low oven while cooking any remaining cakes. Serve immediately with dill sauce.
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