Teresa's Recipes
Crab Cake Hashbrowns
Indulge in a delightful fusion of flavors with our Crab Cake Hashbrowns! This dish brings together the succulent sweetness of fresh crab meat with the crispy, golden goodness of hashbrowns, creating a hearty breakfast or brunch experience that is both satisfying and sophisticated. Perfect for special occasions or a weekend treat, this recipe pays homage to the coastal regions where crab is a staple, celebrating the maritime tradition of combining fresh seafood with comforting home-cooked fare.
Ingredients
- 1/2 cup Sour cream
- 2 tablespoons Unsalted butter
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1/4 cup, finely chopped Green onions
- 2, beaten Eggs
- 1 cup, lump or backfin Crab meat
- 2 large, grated (about 2 cups) Potatoes
Dietary Notes
- Servings: 4
- Dish Type: Breakfast/Brunch
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Calories: 350
- Fat: 20g
- Carbs: 30g
- Protein: 15g
- Sodium: 450mg
- Sugar: 1g
Instructions
- Start by grating the potatoes and placing them in a clean kitchen towel. Squeeze out excess moisture to ensure crispy hashbrowns.
- 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.
- Heat the unsalted butter in a large skillet over medium heat until melted and bubbling.
- 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.
- 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.
- Once cooked, transfer the crab cake hashbrowns to a paper towel-lined plate to absorb excess oil.
- Serve warm with a generous dollop of sour cream on top and garnish with additional green onions, if desired.
Tips
- For added flavor, consider mixing in some Old Bay seasoning or a splash of hot sauce into the mixture.
- This recipe can easily be made gluten-free by ensuring the crab meat is free from fillers that may contain gluten.
- Feel free to substitute the crab meat with shrimp or lobster for a seafood twist!