Two potato recipes today! Who doesn’t love potatoes? Come to think of it I’ll do a diary on the fine tuber soon enough.
Crab & Potato cake on the one hand, and proper Pomme Lyonnaise on the other.
Let ’s start with the Pomme Lyonnaise: firm potatoes, boiled in their skins, are peeled and sliced about 1/4-inch thick and seasoned with salt. They are gently fried in a large heavy frying-pan or skillet until they are golden brown on both sides. When they are all but ready, some onion, sliced very thin and fried until pale gold in a separate frying-pan, is mixed in with the potatoes, and the dish is ready to serve. It bears little resemblance, as can be seen, to the greasy mixture of unevenly browned potatoes and frizzled onions which usually passes for pommes lyonnaises. Proportions are 1 medium-sized onion to each pound of potatoes and, for cooking each vegetable, 1 oz. of butter or pure beef dripping. The potatoes take about 15 minutes to cook, the onions up to 10 minutes. Voila!
Now for the Crab & Potato Cakes:
1 pinch sea-salt and freshly ground pepper, 1 tsp plain flour, to dredge, 4 tbsp Olive oil, some creme fraiche (double cream)
Mix the potato with the crab meat and coriander and stir in the egg. Season with salt and pepper to taste and form the mixture into 4 or 6 cakes. Dust with the flour (I have been known to use fresh breadcrumbs instead, so it’s your choice) Heat the oil in a frying pan and fry the crab cakes for two minutes on each side. Drizzle the cakes with a mixture of lime juice & creme fraiche and serve. How easy was that?
Tags: Food, Pomme Lyonnaise, Potato & Crab Cake, Recipes
17 Comments
Not sure on the taters and crab. I like my crab cakes with mostly crab and a tiny bit of filler to hole them together. Can your recipe sway me?
I love potatoes in a casserole, hence my begging and pleading for a Dauphinoise (sp) potato recipe.
I’m looking for something that is almost souffle like. It’s not overloaded with cheese. Do you have something like this, AAF?
Do you something like what my mother used to call scalloped potatoes, which were layered and dotted with butter and salted between each layer, then baked in cream? I know there is another name for these, but it’s not coming to me right now. I’m going to buy some duck or goose fat at the Ferry Bldg and fry some potatoes in it. I love that potato taste the best.
Another filler for crab cake I use is polenta, light and delightful!
That sounds good but alas, no crab available here. Would finely chopped shrimp work?
I am looking for a potato veggie omelet. Any chance of finding one here?
Hi Mango
Hi vm,
thanks for helping me out. The union has the signed papers and it will be a few months and the money is direct deposited. I cannot thank you enough.
Da Nada. Truly. I was happy to help and I am so glad it has all worked out for you.
Well, I had more to say, but something weird happened. No crab in Mexico? Do you get lobster?
Not any more. I remember eating lobster until I was sick. I think they have depleted the crab, lobster and every thing. I saw a small dungeness crab here a couple of years ago for twelve dollars. It was frozen and tiny. I passed on it.
That sounds like a wise decision. I can’t image it would taste very good, and certainly not twelve dollars worth of good.
I, the potato freak, love both recipes. I’m assuming you’re using lump crab for the crab cakes, and that the mashed potatoes are fairly “dry.” I have access to the crab and will try these.
Best is the potato Dauphinoise. Onions and potatoes are the perfect pairing, in my view. By firm potato, I am assuming a yukon gold would work well. Or would the baking potato type potato be better? I can see why you cook the onion and the potato separately. I would not have thought of that, but it makes sense. Thank you AAF. Now you need to address DM’s need for a particular potato dish.
I’ll post that tomorrow.
Today, I purchased ten baby chickens. There are five black and white and five reddish brown. They are pretty cute. They are supposed to be egg hens.
I am making a steak salad for dinner and some steamed aspargus.
All in all, just a wonderful day.
All is well that ends well!
What a great day! Yummm, steak salad and asparagus. Sounds excellent.
Potatoes and onions! I have those! In my garden!
I’m saving this for harvest time.
Make sure you use two frying pans, that’s the trick when making Lyonnaise pots!
You must be logged in to post a comment.