2 large russet potatoes 3 scallions, chopped 1 small fresh green chili, seeded and minced 1" piece of fresh ginger, grated 2 Tablespoons chopped cilantro Zest of 1 lemon Juice of 1 lemon 7 oz. cooked crab meat Salt and fresh ground pepper Peanut oil for frying
Peel potatoes and cut into small pieces. Place in a saucepan and cover with water. Bring to a boil over medium-high heat and continue to boil until potatoes are very tender. Drain and transfer potatoes to a large bowl. Mash potatoes and add scallions, chili, ginger, cilantro. lemon zest and juice. Toss to blend, then add crab, mixing with your hands. Season to taste with salt and pepper. Rinse your hands then shape potato mixture into 14 balls. Flatten each ball into patties about 1/2" thick. Heat a large non-stick skillet over medium-high heat and add just enough oil to thinly cover bottom of pan. When hot, add as many potato cakes as will fit without crowding. Cook until the cakes are browned, then turn over and brown other side. Serve immediately.
These little patties are more like potato pancakes with crab than traditional crab cakes. They are easy to make and use no flour at all.