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DILLED POTATO CRAB CAKES 
2 lg. red potatoes, scrubbed, but not peeled
3 scallions, trimmed
1/2 lb. crab meat
1 tsp. dill seed
1/8 tsp. celery seed
Pinch cayenne
1 egg, lightly beaten
2 tbsp. mayonnaise
Salt and pepper to taste
3 tbsp. unsalted butter
3 tbsp. corn oil
Sour cream for garnish

Simmer potatoes in water to cover 10 minutes. Drain and peel. Using coarsest holes, grate potatoes into a mixing bowl.

Cut scallions into fine julienne strips about 1 inch long. Add to the potatoes. Add crab meat, dill and celery seeds, and cayenne. Toss together with a fork. Add egg and mayonnaise and mix well. Season with salt and pepper.

Heat half the butter and half the oil in a skillet until sizzling. Form the potato mixture into patties about 3 inches across. Fry half the patties about 3-5 minutes on each side. Repeat with remaining oil, butter and patties. Garnish with sour cream. Serves 4-6.

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