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Stuffed potatoes, maritime with crab

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Ingredients for 6 servings:

  • 6 m.-sized potatoes
  • 300 g North Sea crabs, or other crabs
  • 1 shallot(s)
  • ¼ piece(s) butter
  • 1 bunch of dill
  • salt and pepper
  • lemon juice

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash and scrub the potatoes. Boil in salted water until soft. Be careful not to burst! Drain and rinse with cold water. While still warm, make a cross-shaped cut in one side of the skin (the potatoes should stand upright on their flat sides) and carefully hollow out the potatoes using a teaspoon, or better yet, a melon baller, leaving a 1-2 cm edge. Mash the potato flesh with a fork, working in the butter. Finely chop the dill and the finely chopped shallot, and fold into the potato mixture, then stir in the prawns. Season with salt, pepper, and lemon juice and fill the hollowed-out potatoes. Bake in a preheated oven at 175°C for about 15 minutes. A delicious starter or, with a salad, a complete meal.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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