AT A GLANCE
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.
|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.|