Baked new potatoes with dressed crab & celery salad


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


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.

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. 

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

Serves: 2

Nutritional Info

Typical values per serving:

Energy 2,564kJ
Fat 38.2g
Saturated Fat 7.4g
Carbohydrate 39.5g
Sugars 5.7g
Protein 28.2g
Salt 2.3g
Fibre 5.8g

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This recipe was first published in Thu May 04 09:24:00 BST 2017.