Potato Pancakes with Dungeness Crab & Salmon Roe
Explore Dungeness crab: shop Dungeness crab and Dungeness recipe guide.
Dungeness Crab & Salmon Roe Potato Pancakes
This Pacific Northwest-inspired appetizer combines crisp potato pancakes, sweet Dungeness crab meat and cold salmon roe. The key is to keep the pancakes crisp and add the roe only after the hot components have cooled enough that the roe stays cold and firm.
Ingredients
- 3 large Russet potatoes
- 2 eggs
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- Neutral oil for frying
- 1 cup Dungeness crab meat
- 2 tbsp mayonnaise or crème fraîche
- Lemon juice, dill and optional hot sauce
- Cold salmon roe (ikura)
Method
- Grate the potatoes and squeeze them very well in a clean kitchen towel to remove excess moisture.
- Mix with eggs, flour and a little salt. Fry small pancakes in hot oil until crisp and golden on both sides. Drain on a wire rack.
- Gently fold the Dungeness crab with mayonnaise or crème fraîche, a little lemon and seasoning. Keep the mixture refrigerated until needed.
- Let the potato pancakes cool slightly before topping with the cold crab mixture.
- Add cold salmon roe at the last moment, garnish with dill and serve promptly.
Choosing the seafood
Use well-drained Dungeness crab so the pancakes stay crisp. For the roe, Chum Salmon Caviar, Coho Salmon Caviar or Pink Salmon Caviar all work well. Browse the current Salmon Roe & Ikura collection for available options.
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Make-ahead tips
The potato pancakes can be cooked ahead and re-crisped in the oven. Keep the crab mixture and salmon roe refrigerated separately and assemble shortly before serving. Follow the storage instructions on each seafood package rather than relying on a universal shelf-life rule.
More salmon roe ideas
For more serving ideas, see our red caviar recipe collection and the Salmon Roe & Ikura Guide.
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