Cooking Instructions
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Step 1
Whisk
Mayonnaise (55 g)
,
Sour Cream (60 g)
,
Fresh Dill (2 g)
, juice from the
Lemon (1)
,
Celery Salt (2 g)
, and
Ground Black Pepper (1 pinch)
together in a small bowl and keep chilled until ready to use.
Step 2
Sprinkle
Kohlrabi (270 g)
with
Salt (3 g)
and allow to sit for 5 minutes. Drain and squeeze dry with a paper towel.
Step 3
Pat
Potatoes (240 mL)
dry with a paper towel. Add to kohlrabi.
Step 4
In a large bowl, stir together
Farmhouse Eggs® Large Brown Egg (1)
,
Fresh Dill (2 g)
,
Dijon Mustard (5 g)
,
Celery Salt (2 g)
, and
Ground Black Pepper (as needed)
.
Step 5
Stir in
Lump Crab Meat (115 g)
, prepped and dried grated kohlrabi and potato,
Breadcrumbs (6 g)
,
All-Purpose Flour (15 g)
, and
Scallions (2 stalks)
.
Step 6
Add
Canola Oil (as needed)
to a large nonstick skillet and heat over medium heat until hot. Form approximately 1/4 cup of batter into a 3 or 4-inch round patty. Flatten as much as you can while still retaining its shape.
Step 7
Pan fry for 5-6 minutes on each side, adjusting heat if necessary. Remove to a paper towel lined plate and keep warm in a low oven while cooking any remaining cakes.
Step 8
Serve immediately with dill sauce.
