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Crabby baked potatoes

This is one way to take the potato uptown, and if you're feeling extra luxe you could add a dollop of caviar to each. These would also be lovely as hors d'oeuvre made with small chats.

You'll need

6 medium floury potatoes, such as King Edward, scrubbed 1.5 kg rock salt 600 gm cooked crabmeat, picked To serve: chopped chives and lemon wedges   Mayonnaise 2 egg yolks 2 tbsp lemon juice 2 tbsp Dijon mustard 200 ml sunflower oil


  • 01
  • Preheat oven to 180C. Place potatoes in a baking dish, cover with salt and bake until tender (1-1¼ hours). Remove potatoes from salt and brush off excess.
  • 02
  • For mayonnaise, whisk yolks, lemon juice and mustard in a bowl until pale and frothy, then whisk in oil in a thin stream until thick and emulsified. Season to taste with sea salt and black pepper.
  • 03
  • Cut a cross in the top of each potato and split open. Mix together crabmeat and mayonnaise and spoon into potatoes, top with chives and serve hot with lemon wedges.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Blanc de blancs Champagne.

Featured in

Aug 2014

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