Grilled Crab with Crispy Potato Cake
Prep
25 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite summer dinners because it comes together in just an hour while tasting absolutely restaurant worthy. Fresh grilled crab paired with a golden, crispy potato cake is pure elegance on a plate, and the best part is how simple it actually is to pull off at home. The potatoes are naturally packed with potassium and vitamin B6, which support heart health, and they form this wonderfully crunchy exterior when pan fried in butter. Fresh tarragon and lemon bring bright, sophisticated flavors that let the sweet crab meat shine without any fussy techniques. Trust me, your dinner guests will be seriously impressed.
Ella x
Ingredients
- 4live crabs(2 lbs total, cleaned)
- ¾ kgwaxy potatoes(peeled and grated)
- 2shallots(minced)
- 3 tablespoonsfresh tarragon(finely chopped)
- 2lemon(zested and juiced)
- 6 tablespoonsolive oil
- 4 tablespoonsbutter
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3garlic cloves(minced)
- 1egg(beaten)
- 4 tablespoonspanko breadcrumbs
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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