Grilled Crab with Crispy Potato Cake

Instructions

1. 1

   Prepare the potato cakes by squeezing grated potatoes in a clean kitchen towel to remove excess moisture. Transfer to a bowl and mix with minced shallots, tarragon, lemon zest, beaten egg, panko, salt, and pepper until well combined.

   Tip: Removing moisture is crucial for crispy potato cakes rather than mushy ones.

2. 2

   Form the potato mixture into 8 patties, each about 3 inches wide. Heat 4 tablespoons of olive oil in a large skillet over medium-high heat.

3. 3

   Cook the potato cakes for 4-5 minutes per side until golden brown and crispy. Transfer to a plate lined with paper towels and keep warm in a 200°F oven.

   Tip: Don't flip too early—let them develop a golden crust for the best texture.

4. 4

   Pat the cleaned crabs dry with paper towels. In a small bowl, combine softened butter with minced garlic, remaining tarragon, lemon juice, salt, and pepper to make a garlic herb butter.

5. 5

   Preheat your grill to medium-high heat (about 400°F). Brush the crabs lightly with remaining olive oil and season with salt and pepper on both sides.

6. 6

   Place crabs on the hot grill shell-side down. Grill for 6-7 minutes until the shells turn bright red-orange, then carefully flip and grill the underside for another 5-6 minutes.

   Tip: The shells will naturally change color when the crab is cooked through. Don't overcook or the meat becomes tough.

7. 7

   Transfer the grilled crabs to a serving platter and immediately top each with a generous dollop of the garlic herb butter while still hot, allowing it to melt into the meat.

8. 8

   Arrange two potato cakes alongside each crab on individual plates. Serve immediately with fresh lemon wedges for extra brightness.

   Tip: The warm potato cakes pair beautifully with the sweet, tender crab meat.