Spicy Crab Rosti Recipe

1. Prepare potatoes

Grate peeled russet potatoes using the large holes of a box grater. Place grated potatoes into a clean kitchen towel or cheesecloth and squeeze over the sink until most of the liquid is expelled. Transfer potatoes to a large bowl.

2. Remove excess moisture

Let the squeezed potato solids rest in the bowl 2 minutes, then press again with the back of a spoon to remove any remaining liquid. Excess moisture will prevent browning and make the rostis soggy.

3. Combine rosti mixture

To the drained potatoes add grated onion, minced jalapeño, minced garlic, flour, beaten egg, smoked paprika, cayenne, salt and black pepper. Gently fold until mixture is evenly combined. Fold in the lump crab meat gently, taking care not to completely break up large lumps.

4. Form patties

Divide the mixture into 6 equal portions (about 3 oz each). Shape each portion into a compact patty about 3 inches wide and 3/4 inch thick, pressing gently so they hold together.

5. Fry rostis

In a large skillet over medium heat, add vegetable oil and 1 tablespoon butter. When hot and shimmering (but not smoking), add rostis in a single layer without overcrowding (work in batches if needed). Cook until deep golden and crisp on the first side, about 4–5 minutes. Carefully flip and add remaining 1 tablespoon butter; cook until second side is golden and potatoes are cooked through, another 3–4 minutes. Transfer cooked rostis to a wire rack set over a sheet pan and keep warm in a 200°F (95°C) oven while finishing remaining batches.

6. While rostis cook, combine sour cream, mayonnaise, chopped dill, lemon juice, lemon zest, hot sauce, salt and pepper in a small bowl. Whisk until smooth and taste-adjust for salt, lemon or heat. Chill until ready to serve.

7. In a medium bowl, toss halved grape tomatoes and arugula with olive oil, red wine vinegar, sea salt and black pepper. Let sit 5 minutes so flavors marry. Drain any excess liquid before plating if tomatoes release much juice.

8. To serve, place one crab rosti on each plate. Spoon 1 tablespoon of dill crema on top of each rosti or alongside for dipping. Arrange a small bouquet of dressed arugula and grape tomatoes beside each rosti. Scatter a few capers over the crema and crab, sprinkle chopped chives, and finish with a lemon wedge. Serve hot.