Potato Patties with Crab Rémoulade

Prepare

Cook the potatoes until tender, peel and mash them (preferably with a potato ricer). Mix in the self-rising flour and salt and briefly knead to make a coherent dough. Roll out into a thick log. Wrap in plastic and refrigerate until ready to cook.

Make the mayo: Combine the mustard, lemon juice, and egg yolk. While beating with a hand blender