Crab cakes with baked potatoes
4 servings
30 minutes
Crab cutlets with baked potatoes embody the refined taste of seafood in harmony with the simplicity of rustic cuisine. Tender, airy cutlets made from crab meat, shrimp, and pike perch are infused with creamy softness, while dill and garlic add aromatic freshness. After frying, they acquire an appetizing golden crust and become especially juicy. Served with baked potatoes that are sliced into rounds and crispy-fried alongside the cutlets. This recipe is suitable for both a festive dinner and a cozy family lunch. The cutlets pair perfectly with light sauces, fresh salads, or crispy baguettes. The dish surprises with contrasting textures and rich flavors, leaving a long-lasting pleasant aftertaste.
1
Pass crab meat, peeled shrimp, and pike fillet through a meat grinder, add dill, semolina, and an egg, mix, add cream, and let it sit for 1 hour.
- Crab meat: 100 g
- Shrimp: 200 g
- Pike-perch (zander): 60 g
- Dill: 2 g
- Semolina: 10 g
- Chicken egg: 5 g
- Cream: 75 g
2
Shape the patties, fry them in a pan with oil on both sides, and finish cooking in the oven.
- Garlic: 2 g
- Potato: 70 g
3
Bake the potatoes in their skins, slice them into rounds, and fry them in a pan with the cutlets.