Dilled Potato Crab Cakes

• 2 large red potatoes, scrubbed but not peeled
• 3 scallions, trimmed
• 1/2 pound crab meat, preferably lump
• 1 teaspoon dill seed
• 18 teaspoon celery seed
• Pinch of cayenne
• 1 egg, lightly beaten
• 2 tablespoons mayonnaise
• Salt and freshly ground black pepper to taste
• 3 tablespoons unsalted butter
• 3 tablespoons corn oil
• Sour cream for garnish

1. Place the potatoes in a saucepan, add water to cover and simmer for 10 minutes.
2. Drain well, cool and then peel.
3. Using the coarsest holes on a four-sided grater, shred the potatoes into a mixing bowl.
4. Cut the scallions into fine julienne strips about one inch long.
5. Add to the potatoes.
6. Add the crab meat, dill seed, celery seed and cayenne and toss together with a fork.
7. Add the egg and mayonnaise and mix well.
8. Season liberally with salt and pepper.
9. Heat half the butter and half the oil in a skillet until sizzling.
10. Form the potato mixture into small patties, about three inches across.
11. Carefully lay half the patties into the skillet and fry over medium heat until light brown, three to five minutes on each side.
12. Repeat with the remaining butter, oil and potato cakes.
13. Serve hot, with a little sour cream on top.

red potatoes, scallions, crab meat, dill, celery, cayenne, egg, mayonnaise, salt, unsalted butter, corn oil, sour cream

Taken from cooking.nytimes.com/recipes/4360 (may not work)