French

Crab and potato hotcakes

Name: Crab and potato hotcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: /french
Ingredients: 3 pontiac or other floury potatoes (about 600g total), peeled, chopped; 3 eggs, plus 4 eggwhites; 80ml cream; 50g plain flour; 200g fresh spanner crab or blue swimmer crab meat; 1 bunch chives, finely chopped, plus extra halved chives to serve; 90g unsalted butter; 120g sour cream; Salmon roe, to serve; 250.00 ml mixed herb leaves (such as chervil and parsley); micro cress (optional); lemon juice, to dress greens; olive oil, to dress greens

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by Ben O'Donoghue

Chef, author and TV presenter

Oct 03, 2015

A garnish of fresh salmon roe and sour cream makes elevates this brunch classic to elegant dinner party start. In fact, you can eat them at any time of the day.

3 pontiac or other floury potatoes (about 600g total), peeled, chopped
3 eggs, plus 4 eggwhites
1/3 cup (80ml) pure (thin) cream
1/3 cup (50g) plain flour
200g fresh spanner crab or blue swimmer crab meat
1 bunch chives, finely chopped, plus extra halved chives to serve
90g unsalted butter
1/2 cup (120g) sour cream
Salmon roe, to serve
1 cup mixed herb leaves (such as chervil and parsley)
micro cress (optional)
lemon juice, to dress greens
olive oil, to dress greens

Method

1.

Cook potatoes in boiling salted water for 12-15 minutes until tender. Drain well, then return to the pan and leave to dry out for 1-2 minutes.
2.

While still warm, place potato in a food processor with eggs, extra whites, cream, flour, 1/2 teaspoon of salt and a pinch of ground white pepper. Process to a smooth puree, then transfer to a bowl and cool.
3.

Preheat oven to 200°C. Pick through crabmeat to break up into flakes and remove any remaining pieces of shell. Add to potato mixture with chopped chives, then stir well to combine.
4.

Place 15g butter into each blini pan and place in the oven for 1-2 minutes until melted and beginning to foam. Remove from the oven, swirl butter to coat pans, then fill each pan with one sixth of the batter. Return to the oven for 10 minutes until just firm on top (they will be brown underneath).
5.

To turn out, hold a tray or plate over the pans, then invert. Slide onto serving plates, then top each with a tablespoon of sour cream, some salmon roe and a sprinkling of the herb salad.