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Categories:Viewed: 57 - Published at: 2 years ago
Ingredients
- 12 cup shredded potato
- 2 eggs, beaten
- 1 cup crabmeat
- 1 cup lobster meat
- 2 tablespoons rolled oats
- 1 -2 tablespoon freeze- dried blueberries
- sea salt
- fresh ground black pepper
- olive oil (for frying)
Method
- The night before needed: shred the potatoes, rinse well, cover with cold water and soak overnight.
- Beat eggs.
- Cut crabmeat and lobster into chunks, combine with eggs.
- Drain potatoes and squeeze water out; combine with seafood mixture.
- Add oatmeal and blueberries.
- Shape into 4 cakes for appetizer or 2 cakes for main course.
- Heat fry pan and saute cakes in a little olive oil.
- Cook about 3 minutes per side until nicely browned, flip once only.
- Adjust your frying time according to size of cakes.
- Insert tip of a knife into centre; if it comes out dry, the cakes are done.
- NOTE: Fresh wild blueberries may be used , but Chef Stefan likes to use freeze-dried to prevent the mixture from colouring.
