Dilled Potato Crab Cakes Recipe

Name: Dilled Potato Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large red potatoes, scrubbed but not peeled; 3 scallions, trimmed; 12 lb crab or 2 (150 g) cans crabmeat; 1 teaspoon dill seed; 1 pinch cayenne; ⅛ teaspoon celery seed; 1 egg, lightly beaten; 2 tablespoons mayonnaise; salt and pepper; 3 tablespoons unsalted butter; 3 tablespoons corn oil; sour cream (garnish)

Servings: persons

2 large red potatoes, scrubbed but not peeled
3 scallions, trimmed
12 lb crab or 2 (150 g) cans crabmeat
1 teaspoon dill seed
1 pinch cayenne
⅛ teaspoon celery seed
1 egg, lightly beaten
2 tablespoons mayonnaise
salt and pepper
3 tablespoons unsalted butter
3 tablespoons corn oil
sour cream (garnish)

1
.Simmer potatoes in water to cover for 10 minute.
2
Drain and peel.
3
Grate potatoes coarsely into mixing bowl.
4
Cut scallions and add to potatoes.
5
If using canned crab squeeze out juices.
6
Add crab, dill, and celery seeds and cayenne.
7
Toss together with fork.
8
Add egg and mayo and mix well
9
Season with salt and pepper.
10
Heat half the butter and oil until sizzling.
11
Form mixture into patties dip in flour and fry 3-5 min on each side.
12
Heat the other half butter and oil.
13
Fry the last half of the cakes.
14
Serve with sour cream.

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large red potatoes, scrubbed but not peeled, 3 scallions, trimmed, 12 lb crab or 2 (150 g) cans crabmeat, 1 teaspoon dill seed, and more.

Yes, Dilled Potato Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Dilled Potato Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions