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Crabby baked potatoes

Australian Gourmet Traveller recipe for crabby baked potatoes.

By Rodney Dunn
  • Serves 6
  • 20 mins preparation
  • 1 hr cooking
Crabby baked potatoes
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.

Ingredients

  • 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

Method

Main
  • 1
    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.
  • 2
    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.
  • 3
    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.

Notes

Drink Suggestion: Blanc de blancs Champagne. Drink suggestion by Max Allen