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Twice-baked potatoes with crab & gruyere
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2 large baking potatoes
1 tbsp olive oil
1 large leek, thinly sliced
200g Seafood & Eat It White Crab
20g Gruyère, finely grated
1/2 tsp clear honey
1 tsp Dijon mustard
1 tbsp lemon juice
2 tbsp reduced fat crème fraîche
1 tbsp chopped chives
Rocket leaves, to serve
1 Preheat the oven to 200 ̊C, gas mark 6. Pierce the potatoes all over with a fork, rub all over with 1⁄2 tbsp oil and sprinkle with a little salt. Bake for 1 hour or until golden and tender.
2 About 10 minutes before the potatoes are ready, heat the remaining 1⁄2 tbsp oil in a saucepan over a medium heat. Sweat the leek gently for 8 minutes until soft but bright green. Take off the heat and stir in 3⁄4 of the crab, 3⁄4 of the Gruyère, the honey, mustard, lemon juice and crème fraîche.
3 Carefully split open the potatoes and scoop out most of the flesh (leave a 0.5cm-thick layer of potato around the skin so the shell can hold its shape). Roughly mash the flesh with a fork, then stir into the leek mixture. Season, pile back into the shells and bake for 10 minutes. Scatter with the remaining crab, grated gruyère and the chopped chives, then serve with the rocket leaves.
Save time by microwaving the potatoes (without oil) on high for 10 minutes, before filling with the crab mixture and finishing in the oven.
And to drink...
The Botham All-Rounder Chardonnay, Australia, is elegant and well balanced, with flavours of grapefruit, peach and citrus on the palate.
Typical values per serving:
420mg omega-3/1 of your 5 a day/gluten free
This recipe was first published in Fri Jan 01 15:11:00 GMT 2021.