Crabby baked potatoes

AT A GLANCE

  • Serves 6 people

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.

  • 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.

Topics:

WINTER, DRINK SUGGESTION, SEAFOOD, MUSTARD, EGGS, CRAB, MAIN, POTATOES, MODERN AUSTRALIAN

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

BLANC DE BLANCS CHAMPAGNE. , suggested by MAX ALLEN

FEATURED IN

Aug 2014

Aug 2014

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