Potato pancakes with crab dill cream

Name: Potato pancakes with crab dill cream
Cook time: 40 min
Total time: 40 min
Yield: 7
Ingredients: 1 Bag (750 g) Potato pancake dough for potato pancakes (from the refrigerator); 1 Egg; 7-10 Tbsp Oil; 1 collar Dill; 250 g Schmand; 4 TABLESPOONS Salad Mayonnaise; 1 TABLESPOON Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Sugar; 200 g Deep-sea crab meat; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 7

1 Bag (750 g) Potato pancake dough for potato pancakes (from the refrigerator)
1 Egg
7-10 Tbsp Oil
1 collar Dill
250 g Schmand
4 TABLESPOONS Salad Mayonnaise
1 TABLESPOON Lemon juice
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Sugar
200 g Deep-sea crab meat
baking paper

Directions

1
Mix dough and egg. Line a baking tray with baking paper, brush thinly with oil. Put about 20 small piles of dough on the baking tray and press it flat a little. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 20-25 minutes until golden brown. Turn over after about 10 minutes.
2
Wash the dill and cut it finely, except for a little bit. Mix with sour cream, mayonnaise and lemon juice. Season to taste. Rinse the crabs, drain and fold in. Arrange everything, garnish with dill
3
Drink: cold beer and an iced aquavit