Recipes
Feb 27, 2012

Recipe: Potato nests filled with gingered crab

By: Beatrice Peltre

Recipe: Potato nests filled with gingered crab Author: Style At Home

Recipes
Feb 27, 2012

Recipe: Potato nests filled with gingered crab

By: Beatrice Peltre
These potato nests are among the cutest finger foods I enjoy preparing. Don’t be fooled by their appearance— they might look complicated, but in reality they are a very quick and easy recipe to make. And the result is a delectable adventure with every bite.
La-Tartine-Gourmande-Potatonest.jpg
Ingredients
  • 1 large (225 g; 8 oz) baking potato or sweet potato, peeled and finely grated
  • 1 large egg, lightly beaten
  • 1/2 teaspoon freshly grated nutmeg
  • 1 tablespoon chopped flat-leaf parsley
  • Sea salt
  • Crushed red or black peppercorns
  • 3 tablespoons unsalted butter, melted
  • 1/2 organic green apple, cored and diced
  • 1 tablespoon lime juice
  • 1/2 cup (100 g; 3 ½ oz) cooked fresh crabmeat
  • 1 tablespoon olive oil
  • 1 tablespoon chopped cilantro
  • 1 scallion, finely chopped
  • 1/2 tablespoon chopped chives, plus a few sprigs to serve
  • Crème fraîche, to serve
  • 2 tablespoons pomegranate seeds, to serve
  • Fleur de sel, to serve

Directions
1  Preheat the oven to 420F (215C). Oil a mini muffin pan or two with cooking spray; set aside.

2  In a bowl, beat the grated potato with the egg and nutmeg. Add the parsley and season with sea salt and crushed red peppercorns. Take a small amount of the grated potatoes in your hands and squeeze out the excess liquid. Press this into the bottom of each muffin hole in the shape of a nest; repeat with the remaining grated potatoes. Add 1/2 teaspoon of melted butter to each nest.

3  Place in the oven and bake for 25 minutes, or until the potatoes are crisp and golden in color. Unmold the nests and let cool on a rack.

4  In a bowl, gently toss the apple with the lime juice, crab, oil, cilantro, scallion, and chives. Season with sea salt and pepper. Using a teaspoon, spoon a small amount of filling inside each potato nest. Add a dollop of crème fraîche and a few pomegranate seeds. Sprinkle with fleur de sel and decorate with a few chive sprigs.

Makes 18 to 20 nests.



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Excerpted from La Tartine Gourmande by Beatrice Peltre. Copyright © 2012 by Beatrice Peltre. Excerpted by permission of Roost Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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Recipe: Potato nests filled with gingered crab