Are you growing kohlrabi in your garden this year? Fresh kohlrabi is amazing, and with it, you’ll be able to treat yourself to these lovely Kohlrabi Crab Cakes.  They make a wonderful lunch served with dill sauce and a green salad. Not home for lunch most days?  Try them as an appetizer, or top with a poached egg for a heartier meal.

If you happen to have a little fresh kohlrabi left, trim, peel and cut into sticks.  Dunk the fresh sticks in leftover dill sauce or your favourite veggie dip.   You will love how crisp and refreshing the kohlrabi is and wonder why you haven’t been munching on it sooner.  Kohlrabi is also great in stews, soup, gratins, and salads.

Recipe source for Kohlrabi Crab Cakes:  Compelled To Cook

 

Kohlrabi Crab Cakes
Print Recipe
    Servings Prep Time
    10 3-4" cakes 25-30 minutes
    Cook Time
    20 minutes
    Servings Prep Time
    10 3-4" cakes 25-30 minutes
    Cook Time
    20 minutes
    Kohlrabi Crab Cakes
    Print Recipe
      Servings Prep Time
      10 3-4" cakes 25-30 minutes
      Cook Time
      20 minutes
      Servings Prep Time
      10 3-4" cakes 25-30 minutes
      Cook Time
      20 minutes
      Ingredients
      Dill Sauce
      Kohlrabi Crab Cakes
      Servings: 3-4" cakes
      Instructions
      Dill Sauce
      1. Whisk all ingredients together in a small bowl and keep chilled until ready to use.
      Kohlrabi Crab Cakes
      1. 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.
      2. 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.
      3. 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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