Num d'um-lon sach kdam.
(Crab potato cake).
Back home, I used Dungeon crab meat for this recipe. Here, live Dungeon crab is not available, I substituted with canned crabmeat. I prefer Bumble Bee Fancy white crab meat because it doesn’t have strong odor. Karmourn Sor crab potato cake serves as appetizer (mahope-sar) or side dish.
- Ingredients :
- 4 Medium size Yukon or bake potatoes, peeled and cut chunks
- 6 Cups water
- ¼ lb Lumps crab meat or 1 canned, 6 oz Bumble Bee Fancy white crab meat, drained
- ½ Cup All purpose flour
- 2 Eggs, slightly beaten
- ½ Cup coconut milk
- ¼ Cup chopped sweet yellow onion
- ¼ Teaspoon salt
- ¼ Teaspoon black pepper
- 3 Tablespoons vegetable oil for fry cake
- Procedures :
Put potato and water in a large pot, boiled till potato tender. Drained cooked potato in a colander, then put potato in a large bowl and mashed it.
Add crab meat, flour, eggs, coconut milk, onion, salt and black pepper, mix well.
Divide potato dough to 6 balls, shape each potato ball to potato patty,continue till done, set a side.
Pre-heat a large non-stick skillet or wok with high temperature.
When skillet is hot, pour ½ amount of oil over and pan-fry potato patties till both sides golden brown, add remaining oil if needed.
Copyright by Mylinh Nakry.