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: Â Compelled To Cook
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.