Potato pancakes with dill crabs
- 1 Bag (750 g) potato puff pastry for potato pancakes (fresh & crispy)
- 1 Egg (size M)
- 250 g Schmand
- 2 EL Salad mayonnaise (50% fat)
- 1 EL lemon juice
- Salt
- white pepper
- sugar
- 1 Bund Dill
- 200 g Deep sea crab meat
- oil
- baking paper
35 minutes
light
- 1.
- Mix the potato batter and egg. Line a baking sheet with parchment paper and brush with oil. Place 20 small piles of potatoes on the tray and flatten them a little with a spoon. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 20-25 minutes. Turn the potato pancakes halfway through. Mix the sour cream, mayonnaise and lemon juice together. Season to taste with salt, pepper and sugar. Wash the dill, pat dry and finely chop except for something to garnish. Stir chopped dill into the cream. Drain the crabs and fold in. Serve the potato fritters with the crab dill cream. Garnish with dill
- 2.
- For 8 people:
1 person approx:
- 220 kcal
- 920 kJ
- 9 g protein
- 11 g fat
- 23 g carbohydrates
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