Potato pancake with dill crabs

Name: Potato pancake with dill crabs
Cook time: 35 min
Total time: 35 min
Yield: 7
Ingredients: 1 Bag (750 g) Potato pancake batter for potato pancakes (fresh & crispy); 1 egg (size M); 250 g Schmand; 2 TABLESPOONS Salad mayonnaise (50 % fat); 1 TABLESPOON Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Sugar; 1 collar Dill; 200 g Deep-sea crab meat; 7-10 Tbsp Oil; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 7

1 Bag (750 g) Potato pancake batter for potato pancakes (fresh & crispy)
1 egg (size M)
250 g Schmand
2 TABLESPOONS Salad mayonnaise (50 % fat)
1 TABLESPOON Lemon juice
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Sugar
1 collar Dill
200 g Deep-sea crab meat
7-10 Tbsp Oil
baking paper

Directions

1
Mix potato pancake batter and egg. Line a baking tray with baking paper and brush with oil. Put 20 small potato piles on the baking tray and press them flat a little with a spoon. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Turn the potato pancakes halfway through. Mix the sour cream, mayonnaise and lemon juice.
2
Season to taste with salt, pepper and sugar. Wash the dill, dab dry and chop finely, except for a little to garnish. Stir the chopped dill into the cream. Drain the crabs and fold in. Serve the potato pancakes together with the crab and dill cream. Garnish with dill
3
With 8 people: