Recipe(tried): Rosti crab Cakes

Originally from Delia Smith's "Summer Collection"

Rosti Crab Cakes

5 oz. firm waxy potatoes
salt & pepper
8 oz. fresh lump or backfin crabmeat, finely shredded (I have used the imitation crab and it's fine too)
1 1/2 T capers, drained, chopped if large
1 T fresh lime juice
1 t grated lime zest
2 finely chopped scallions (including the green parts)
2 pinches cayenne pepper
1 1/2 T chopped fresh cilantro or parsley
peanut oil for frying

For garnish:
lime quarters
sprigs of fresh cilantro or flat-leaf parsley

1) Parboil unpeeled potatoes in salted water for 10 minutes.

2) Mix rest of ingredients together.

3) When potatoes are cooled peel and grate coarsely. Try to make the strips of potato as long as possible.

4) Carefully combine the potatoes with the crab mixture. Do not break up the grated potato.

5) Have a plate or tray handy and form the mixture into 8 cakes. Squeeze and press them evenly together. Don't worry about any ragged edges. Cover with plastic wrap.

6) Refrigerate the crab cakes for at least 2 hours to chill and become firm.

7) Heat 1 1/2 T oil in a skillet making sure that it is very hot. Gently slide in crab cakes with a spatula. Cook for 3 minutes on each side, turning the heat down to medium. If you don't wait the 3 minutes they will not be firm enough to turn.

8) Remove them to a plate lined with paper towels, then transfer to a warm serving dish and garnish with lime quarters and cilantro or parsley.