Dilled Potato Crab Cakes

• 2 large red potatoes, scrubbed but not peeled
• 3 scallions, trimmed
• 12 lb crab or 2 (150 g) cans crabmeat
• 1 teaspoon dill seed
• 1 pinch cayenne
• 18 teaspoon celery seed
• 1 egg, lightly beaten
• 2 tablespoons mayonnaise
• salt and pepper
• 3 tablespoons unsalted butter
• 3 tablespoons corn oil
• sour cream (garnish)

1. .Simmer potatoes in water to cover for 10 minute.
2. Drain and peel.
3. Grate potatoes coarsely into mixing bowl.
4. Cut scallions and add to potatoes.
5. If using canned crab squeeze out juices.
6. Add crab, dill, and celery seeds and cayenne.
7. Toss together with fork.
8. Add egg and mayo and mix well
9. Season with salt and pepper.
10. Heat half the butter and oil until sizzling.
11. Form mixture into patties dip in flour and fry 3-5 min on each side.
12. Heat the other half butter and oil.
13. Fry the last half of the cakes.
14. Serve with sour cream.

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

Taken from www.food.com/recipe/dilled-potato-crab-cakes-214090 (may not work)