Potato pancakes with crab dill cream

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
3 1
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. 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. 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. 3

    Drink: cold beer and an iced aquavit

Nutrition Facts

KCAL
230 kcal
CARBS
23 g
FATS
11 g
PROTEINS
9 g