Crab Potato Pancakes
3/4 pound crabmeat, drained, picked clean of shell, and lightly squeezed if wet
1 1/2 pounds large Yukon gold or russet potatoes, peeled
1 small onion, peeled (about 6 ounces)
3 large eggs, lightly beaten
4 tablespoons and 2 teaspoons dried bread crumbs
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Peanut or canola oil, for frying
Lemon Dill Cream
Preheat the oven to 200 degrees. 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 dishcloth 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, bread crumbs, 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. You should have about 10 pancakes.
Place 2 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 confortably fit into each pan. (To protect your hands from the hot oil, 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 from the pan and adding more oil as needed. When all the pancakes are fried, transfer them to plates and serve with the Lemon Dill Cream. Recipe obtained from I Love Crab Cakes! by Tom Douglas.