Crispy Potato Cakes with Warm Crab, Charred Corn & Saffron Tomato Butter
Golden potato cakes topped with luxurious summer crab salad.
- Time: 50 min
- Servings: 4
Source: Fancy Fox
Ingredients
- lump crab meat, 1 lb picked over for shells
- Yukon Gold potatoes, 1 1/2 lb peeled and cut into chunks
- fresh corn, 2 ears kernels cut off
- cherry tomatoes, 1 cup halved
- small shallot, 1 finely diced
- chives, 2 tbsp finely sliced
- basil leaves, 1/2 cup torn or thinly sliced
- parsley, 2 tbsp chopped
- lemon, 1 zest finely grated and juiced
- unsalted butter, 4 tbsp divided
- saffron threads, 1 pinch crushed
- large egg, 1 lightly beaten
- cornstarch, 3 tbsp
- sour cream, 1/3 cup
- Dijon mustard, 1 tbsp
- small garlic clove, 1 finely grated
- microgreens or pea shoots, 2 tbsp for garnish
- smoked paprika, 1/4 tsp
- olive oil, 2 tbsp plus more as needed
- kosher salt, 1 tsp plus more to taste
- black pepper, 1/2 tsp plus more to taste