Crab mantecato
Mantecato is a savoury Italian mousse, usually made with another well-known Norwegian ingredient — stockfish — and served on flatbread. But mantecato tastes just as good, if not better, with crab from Hitra.
Ingredients
For the mousse
- Floury potatoes (such as Maris Piper)
- g Crabmeat (picked)
- Garlic clove
- ml Whole milk
- ml Water
- tbsp Parsley or chives (finely chopped)
- Lemon, zest finely grated
- tsp Lemon juice
- tbsp Olive oil
For the flatbread
- g Plain flour
- g Wholemeal rye flour (coarse)
- g Oat flour
- tsp Salt
- tbsp Dark syrup (or black treacle)
Instructions
Mousse
Peel the potatoes and cut them into smaller pieces.
Put the potato, water and milk in a pan with a chopped garlic clove.
Simmer the potato for about 10 minutes, drain off the liquid and tip the potato into a bowl.
Keep the liquid! You'll use it to loosen the mixture in a moment.
Crush the potato with a whisk or a potato masher before you add the crab and whisk on.
Loosen with the cooking liquid until you have a soft, smooth consistency. Season to taste with salt, acidity and the chopped herbs.
Flatbread
Mix the flours, salt and dark syrup together and add cold water in a mixer until you have a firm, smooth dough.
Wrap the dough in cling film and leave it in the fridge for at least 1 hour before using it.
Divide the dough into smaller pieces and roll them out with a pasta machine or a rolling pin.
Use baking paper between the dough and the rolling pin if you're rolling the dough out by hand.
The flatbreads are best cooked on a griddle plate, but you can also use a frying pan or bake them in the oven. You want a golden brown colour on the flatbread, so keep an eye on it.
You can serve the flatbread and the mousse as nibbles, or as a starter.
For the mousse
For the flatbread
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