Crab Ravigote with Potato Pancakes
Ingredients
| 1 lb of jumbo lump crab meat (you may also use king or snow crab meat) | ||
| 1 tbs onion, finely chopped | ||
| 1 tbs of roasted red pepper chopped | ||
| 1 tbs green olives, finely chopped | ||
| 1 tbs of heavy cream | ||
| 2 tbs of mayonnaise | ||
| 1 tsp Worcestershire sauce | ||
| 2 tbs parsley | ||
| fennel fronds for garnish | ||
| 8 baking potatoes. peeled and grated | ||
| 1 yellow onion, grated | ||
| 3 eggs, beaten | ||
| 3 tbs flour | ||
| 1 tsp baking powder | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 4 tbs canola oil |
This delicious appetizer highlights the delicious crab meat with a creamy sauce and the tangy bite of green olives.
Directions:
- Mix all ingredients gently.
- Chill and serve in cold crab shells or in butter lettuce cups or mounded on a thick tomato slice.
- Garnish with parsley and fennel fronds.
- Serve in layers with potato pancakes.
Potato Pancakes
Directions:
- Peel potatoes and soak in cold water for 1 hour. Drain and dry well.
- Grate potatoes, then squeeze out as much moisture as possible using a clean dish towel or paper towels.
- Add grated onion and eggs, then mix in flour, baking powder, salt and pepper.
- In a large saute pan heat the oil using medium high heat and drop large spoon fulls of the potato mixture into the pan.
- Fry until brown, turning once. Do not crowd the pan.
- Drain on paper towels.
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