Crispy potatoes with crab and walnut dressing
A warm crab dish that works in summer as well as winter — as a side, as a starter, or just as a treat.
Ingredients
For the potatoes and crab
- g Crab claw meat
- g Waxy potatoes
- Salt
- Pepper
- ml Full-fat soured cream
- Fresh herbs, such as dill, parsley or tarragon
- Lemon
For the dressing
- ml Walnuts, roughly chopped
- ml Olive oil
- Italian anchovy fillets
- Garlic clove
- tbsp Sultanas
- tbsp Pul biber (Aleppo pepper flakes; other chilli flakes work, but reduce to 1 tsp)
Instructions
Crack the crab claws and pick out the meat. Set it aside to cool.
Heat the oven to 225°C/205°C fan/gas 7.
Cook the potatoes in well-salted water until tender.
Transfer the potatoes to a baking tray and crush them partly by pressing down on them with a fish slice or similar. Pour over olive oil and season with salt and pepper. Roast for about 25-30 minutes, or until golden and crisp.
Put the olive oil, walnuts and anchovies in a pan. Heat over a medium heat for about 5-7 minutes.
Pour the walnut mixture into a bowl and add the grated garlic, sultanas and chilli flakes while the oil is still hot. Leave to cool and season to taste with salt.
Spread the soured cream over the base of a large platter and lay the crisp potatoes on top. Then spoon the walnut dressing over.
Add the crab, the herbs and the lemon. Serve.
For the potatoes and crab
For the dressing
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