Potato pancakes with crab

Ingredients for 8 servings:

• 1 point potato pancakes, frozen or homemade
• 1 bunch of dill
• 1 bunch of chives
• 300 g crème fraîche
• 1 tsp lemon juice
• Salt and pepper, white
• 250 g North Sea crabs
• e.g. lemon(s)
• Dill flowers

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Appetizer or small snack, easy to prepare

Place the potato pancakes side by side on a baking sheet. Bake in a preheated oven at 200°C (top/bottom heat, fan oven: 175°C) for 12-15 minutes. Meanwhile, wash the herbs and shake dry. Pick the dill sprigs and finely chop, reserving a few for garnishing. Cut the chives into small rolls. Peel and chop the garlic. Mix the crème fraîche with the garlic, lemon juice, and half of the chopped herbs. Season with salt and pepper. Remove the potato pancakes from the oven and quarter them. Spread the crème fraîche and crab on top, then sprinkle with the remaining chopped herbs. Serve garnished with lemon, the remaining dill sprigs, and dill blossoms.