Crab Cake Hashbrowns

Ingredients

Sour cream

1/2 cup

Unsalted butter

2 tablespoons

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Garlic powder

1 teaspoon

Green onions

1/4 cup, finely chopped

Eggs

2, beaten

Crab meat

1 cup, lump or backfin

Potatoes

2 large, grated (about 2 cups)

Instructions

1. Start by grating the potatoes and placing them in a clean kitchen towel. Squeeze out excess moisture to ensure crispy hashbrowns.
2. In a large mixing bowl, combine the grated potatoes, crab meat, beaten eggs, chopped green onions, garlic powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.
3. Heat the unsalted butter in a large skillet over medium heat until melted and bubbling.
4. Scoop about 1/2 cup of the potato and crab mixture into the skillet, flattening it gently with a spatula to form a patty. Repeat with the remaining mixture, making sure not to overcrowd the skillet.
5. Cook each patty for about 5 minutes on each side, or until they are golden brown and crispy. Adjust the heat as needed to prevent burning.
6. Once cooked, transfer the crab cake hashbrowns to a paper towel-lined plate to absorb excess oil.
7. Serve warm with a generous dollop of sour cream on top and garnish with additional green onions, if desired.