Greek in origin, this pie’s ingredients include phyllo dough, eggs, vanilla, and milk as a basis. Cinnamon and icing sugar are used to garnish it after that.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 cold baked potatoes
- ½ cup butter
- ½ cup chopped bell pepper
- ½ cup chopped onion
- ½ cup diced celery
- ½ cup milk
- 1 pound imitation crabmeat, flaked and chopped
- ½ cup shredded Cheddar cheese
- ¼ cup chopped fresh dill
- 1 pinch salt to taste
- 2 eggs, beaten
- 1 tablespoon olive oil
Instructions
- Split and mash the potatoes in a mixing bowl; set aside. The potato skins may be left on if desired.
- Melt the butter in a saucepan over medium-high heat; cook and stir the bell pepper, onion, and celery in the melted butter until they begin to soften, 5 to 7 minutes. Remove from heat and stir the milk into the mixture; pour the mixture over the mashed potatoes and stir to combine. The consistency should not be too runny. Allow the mixture to cool completely.
- Preheat an oven to 350 degrees F (175 degrees C).
- Add the crabmeat, Cheddar cheese, and dill to the potato mixture; season with salt. Lightly mix. Pour the beaten eggs into the mixture and stir to combine. If the mixture is too thin, bread crumbs or flour can be added to make more firm. Form the mixture into 24 small patties.
- Heat the olive oil in a large skillet over medium heat; cook the patties in small batches in the skillet until completely browned and crisp, 3 to 5 minutes per side. Do not flip until bottom is fully browned and crisp; this ensures the patties will not break. Transfer to a baking dish in the oven to keep hot until all are cooked. Serve hot.
Nutrition Facts
| Calories | 403 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 129 mg |
| Dietary Fiber | 3 g |
| Protein | 14 g |
| Saturated Fat | 13 g |
| Sodium | 855 mg |
| Sugars | 8 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
This is so yummy! I had to make without eggs for an allergy and it was fine, also kept out a couple for one of the boys without cheese! Tasted both ways and so YUMMY!!
I took the advice of Ssfkat3 and these turned out wonderful! Thanks to the author and SsfKat3 for the great recipe!
This was judged “tasty” when served with cocktail sauce by my husband. I thought they had a pronounced potato-y flavor. Will probably make again, tho with less potatoes.
The recipe sounded good, after reading review I went to the kitchen and made it, its not even dinnertime yet! Five stars WITH my adaptions. The milk concerned me as far as too watery, so held off on that, and did not need any. The dill was an interesting addition, it was good with and without it. My potatoes came to about 1 1/4 c dry mashed (they were pretty small potatoes), I used 6 T butter, my peppers were a combo of red, green, yellow, orange, totaling 1/2 c, I held off the cheese, used one egg and added 1/2 t each garlic salt, onion pwd, dried dill and 1/4 t pepper, dash or two lemon pepper. Rest of the recipe was the same. Directions I followed as is, adding butter from pan in with veggies and no milk was needed, almost too much butter. I test cooked two, one I added a good pinch of mixed blend cheese, the other without, both were awesome! This is as close as I’ve come to recreating a crab cake I got years ago at a restaurant I’ve tried recreating many times since so I’m very glad I tried it! I wouldn’t want to use more potatoes, so milk would not be necessary unless you had a lot more potatoes in there. They would help stretch the final amount. Add any liquid after mixing rest together, only add if you need it to help form patties. That will really depend on how dry your potatoes are when you mash them.
the crab patties were not good at all! dont put the cheese in or the dill and you also need some bread crumbs but i have to say the imitation crab is ok and maybe put some white fish also.