Kohlrabi Crab Cakes

Kohlrabi Crab Cakes

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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.

Author:  Compelled to Cook

 

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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.

      Chilled Corn and Crab Soup

      Chilled Corn and Crab Soup

      Silky and cool, this gorgeous soup makes a delightful first course for those scorching hot days when nobody wants anything heavy but everybody wants to  eat on the patio. Chilled Corn and Crab Soup has a lovely corn flavour that’s married up with fennel and swirled with sour cream. It not only looks pretty, it’s darn delicious. The crab salad swimming in the middle is also adorned with fennel and fennel fronds for a crisp and refreshing spoonful. Enjoy!

      Recipe Source for Chilled Corn and Crab Soup:  Compelled To Cook

       

      Chilled Corn and Crab Soup
      Print Recipe
        Servings Prep Time
        5 cups 20 minutes
        Cook Time Passive Time
        40 minutes 1+ hour
        Servings Prep Time
        5 cups 20 minutes
        Cook Time Passive Time
        40 minutes 1+ hour
        Chilled Corn and Crab Soup
        Print Recipe
          Servings Prep Time
          5 cups 20 minutes
          Cook Time Passive Time
          40 minutes 1+ hour
          Servings Prep Time
          5 cups 20 minutes
          Cook Time Passive Time
          40 minutes 1+ hour
          Ingredients
          Corn Soup
          Crab Salad
          Servings: cups
          Instructions
          Corn Soup
          1. In a large pot melt butter over medium heat. Add onion, celery, fennel and garlic. Sauté until starting to soften but not brown, about 10 minutes. While vegetables are cooking prepare corn by peeling off corn husks and removing silk. Stand corn on end and remove kernels by running a large knife along the body, cutting at the base of the kernels. Trim ends off bare cobs and cut cob in half. Add kernels and cobs to pot along with vegetable broth, water, thyme sprigs and 1/2 tsp salt.
          2. Bring to a simmer, cover and cook for 30 minutes. Remove cobs and thyme sprigs and discard. Allow to cool at room temperature for 10-20 minutes. Add remaining 1/2 tsp salt and adjust as needed, remembering that cold foods tend to taste saltier than warm. Using a blender, blend soup in batches until smooth. Pour through a fine mesh sieve, pressing against the sides to extract all the soup. Cover and chill until cool, stirring occasionally.
          3. Scoop approximately 1/4 cup of crab salad into the centre of shallow serving bowls. Ladle soup around crab salad and drizzle with sour cream, swirling into soup slightly. Serve immediately.
          Crab Salad
          1. Gently stir together all ingredients. Cover and keep chilled until ready to use. Can be made up to several hours ahead.
          Recipe Notes

          Yields a generous 5 cups of soup and will serve 6 as a first course or 4 servings as a main dish. Both the soup and crab salad are best if served slightly chilled but not cold. If both have been completely chilled, allow to sit at room temperature for 20 minutes before serving.