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    Baked new potatoes with dressed crab & celery salad

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    Baked new potatoes with dressed crab & celery salad

    • Preparation time: 15 minutes
    • Cooking time: 45 minutes to 55 minutes
    • Total time: 1 hour to 1 hour 10 minutes

    Serves: 2

    Ingredients

    For the potatoes
    400g large Jersey Royals or new potatoes
    2 tsp light olive oil
    2 sprigs rosemary, bruised
    2 cloves garlic, crushed

    For the filling
    200g pack Waitrose Orkney Crab Layered With Egg
    100g pack Seafood & Eat It Cornish White Crab
    1 tbsp very finely chopped chives
    1 tsp fresh lime juice
    Celery salt and ground white pepper, to taste
    1 pack essential Waitrose Salad Cress, cut
    For the side salad
    1 tbsp lime juice
    2 tbsp light olive oil
    200g celery (roughly half a pack), washed and very finely sliced
    100g little gem lettuce, thinly sliced
    1 salad onion, very finely chopped
    ¼ x 25g pack flat leaf parsley, very finely chopped
    ½ ripe avocado, stoned, peeled and sliced
     

    Method

    1. Preheat the oven to 200ºC, gas mark 6. Toss the potatoes with olive oil, rosemary and garlic in a roasting tin. Cook for 30 minutes, then turn before cooking for a further 15-25 minutes, until browned and tender.

    2. Meanwhile, mix together the filling ingredients in a bowl, reserving a little of the cress for
    the garnish.

    3. When the potatoes are almost cooked, make the salad. Mix the lime juice, oil and some seasoning together. Toss gently with the remaining salad ingredients.

    4. To serve, split each potato in half, top each with a generous teaspoonful of the crab filling and scatter over a little reserved cress. Serve with the salad alongside.
     

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    Cook’s tip
    These also work as canapés. Bake the potatoes, make the crab filling, salad and dressing ahead, then just reheat the potatoes and assemble all together when needed. 

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