It’s just about Hannukah season, and we’re already tired of uninspired latke recipes. All notions of what’s kosher and what’s not aside, one of our favorite ways to amp up any semi-bland recipe is by adding jumbo lump crab. What really gets us going about these potato pancakes is the fact that they’re like crabcakes and fries in one happy little patty.
The treif-tastic brainchild of The Water Club’s Chef Aaron Bashy, these latkes have a high crab-to-potato ratio to ensure that the crab’s subtle flavor comes out. Serve these decadent bites with scallion sour cream at your holiday get-together and nobody will have to fill up on cookies.
- 2 large Idaho potatoes, grated
- 1 yellow onion, grated
- 8 ounces jumbo lump crabmeat
- 1 egg
- 2 tablespoons vegetable oil
- 1/2 teaspoon lemon zest
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup sour cream
- 1/2 cup scallions, sliced on a bias
- Combine the grated potatoes and onion together in a large bowl.
- Add the egg, flour, salt, pepper, and lemon zest. Mix all ingredients together by hand.
- Using a paper towel, gently press the mixture to remove excess moisture.
- Fold crabmeat into the potatoes and mix gently by hand or with a spatula to incorporate.
- By hand, form the potato mixture into patties approximately 4 inches long, 4 inches wide, and 1/4-inch thick.
- Heat oil in a sauté pan over medium heat. Place the latkes in the hot pan. Cook for approximately 4 minutes per side, or until the latkes are golden brown.
- To finish, sprinkle hot latkes with a pinch of salt to taste. Combine the sour cream and scallions in a small bowl and mix. Place a teaspoon of the sour cream and scallion mixture over each latke.