Dungeness Crab Idaho® Potato Pancakes
- 1 1/2 lbs Idaho® Russet Potatoes or Large Idaho Yukon Gold Potatoes, peeled
- 1 small onion, peeled
- 3/4 lb fresh Dungeness crabmeat, drained and picked clean of shell, excess moisture lightly squeezed out
- 3 large eggs, lightly beaten
- 4 tablespoon and 2 teaspoon Dried Bread Crumbs (see preparation)
- 1 1/2 teaspoon kosher salt
- 3/4 teaspoon black pepper, freshly ground
- Peanut or canola oil for frying
- 1 cup sour cream
- 1/2 cup fresh dill, finely chopped
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Kosher salt and black pepper, freshly ground, to taste
- Preheat oven to 200°F.
- Grate the potatoes and the onion using a box grater or the medium grating blade of a food processor. Lay a large piece of cheesecloth or a clean dish cloth in a large bowl, and pour in the potato-onion mixture. Gather up the edges of the cloth, forcing the grated vegetables into a tight bundle, and wring out as much liquid as you can, discarding the liquid.
- Shake the potato onion mixture into a large bowl. Stir in the crabmeat, eggs, breadcrumbs, salt and pepper, mixing well. Using a 1/2 cup measuring cup, scoop up a portion of the batter and pat it between your hands into a pancake shape 1/2-inch thick and 3 to 4 inches wide. Continue until all the pancakes are shaped, placing them on a plate.
- Place two large nonstick or cast iron skillets over medium high heat and pour in enough oil to coat the bottoms of the pans, about 1/8-inch oil.
- When the pans are hot, start adding as many pancakes as will comfortably fit to each pan. To protect your hands from the hot oil, you can slip the pancakes into the pan using a large spoon. Fry until golden, turning with a spatula to brown both sides, about 5 minutes per side. Turn the heat down to medium as needed so the pancakes don't burn before they've cooked through. Transfer the pancakes to a paper towel lined baking sheet and keep them warm in the oven as you continue to fry any remaining pancakes, wiping out any burned bits of debris from the pan and adding more oil as needed. You should get about 10 pancakes. When all the pancakes are fried, transfer them to plates and serve with the lemon dill cream, topping with fresh heirloom tomatoes and caper berry.
- Preheat the oven to 325°F.
- ut the crust off of a crusty loaf of European style, rustic white bread.
- Place the slices in a single layer on an ungreased baking sheet. Put the baking sheet in the oven and bake until the bread feels dried out in the center, about 40 minutes.
- Turn the bread over from time to time so it dries out evenly. Remove the bread from the oven and allow to cool.
- Tear the bread into pieces and place in a food processor. Pulse until the crumbs are very fine. Sieve the crumbs to remove any large pieces. Eight slices or around 12 ounces of bread yields 2 1/2 cup bread crumbs.
- Combine the sour cream, dill, lemon juice and zest in a small bowl. Season to taste with salt and pepper. Store in the refrigerator until ready to serve.