Cornish Crab & Potato Hotcakes

Perfect For Lunch Or Party Food!

  • Serves 6
  • Prep Time 15 mins 
  • Ingredients 10
  • Easy To Make


  • 3 pontiac or other floury potatoes (about 600g total), peeled, chopped
  • 3 eggs, plus 4 eggwhites
  • 1/3 cup (80ml) pure (thin) cream
  • 1/3 cup (50g) plain flour
  • 200g fresh crab meat
  • 1 bunch chives, finely chopped, plus extra halved chives to serve
  • 90g unsalted butter
  • 1/2 cup (120g) sour cream
  • Salmon roe, to serve
  • 1 cup mixed herb leaves (such as chervil and parsley) and micro cress (optional), dressed with lemon juice and extra virgin olive oil



Step 1

Cook potatoes in boiling salted water for 12-15 minutes until tender. Drain well, then return to the pan and leave to dry out for 1-2 minutes.

Step 2

While still warm, place potato in a food processor with eggs, extra whites, cream, flour, 1/2 teaspoon of salt and a pinch of ground white pepper. Process to a smooth puree, then transfer to a bowl and cool.

Step 3

Preheat oven to 200°C. Pick through crabmeat to break up into flakes and remove any remaining pieces of shell. Add to potato mixture with chopped chives, then stir well to combine.

Step 4

Place 15g butter into each blini pan and place in the oven for 1-2 minutes until melted and beginning to foam. Remove from the oven, swirl butter to coat pans, then fill each pan with one sixth of the batter. Return to the oven for 10 minutes until just firm on top (they will be brown underneath).

Step 5

To turn out, hold a tray or plate over the pans, then invert. Slide onto serving plates, then top each with a tablespoon of sour cream, some salmon roe and a sprinkling of the herb salad.

Recipe By Delicious 

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