John Myers
Ingredients for 4 servings:
- 3 eggs
- 200 g potatoes
- 300 g crab meat, alternatively surimi
- 4 tbsp, heaped mayonnaise, egg-free, homemade
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes
Boil the eggs hard, then rinse them in cold water for 5 minutes. Peel the potatoes and cut them into very small cubes, approximately 0.5 x 0.5 x 0.5 cm. Then boil them in salted water; this goes relatively quickly. Rinse them in cold water until they are completely cool. Cut the crab meat very finely, about half the size of the potatoes. You can also cut them larger, but then they won’t be as fine. Peel the eggs and cut them about the same size as the potatoes. Combine everything in a bowl – the ingredients should be cool or at least at room temperature – and add cold mayonnaise as needed. I use about 4 heaped tablespoons (it tastes best with homemade white mayonnaise without eggs; there are recipes for that here on Chefkoch – I can’t say how it tastes with regular mayo). Mix everything together and season with salt. Let it sit in the refrigerator for at least an hour. Season again and add more mayonnaise if necessary. Serve on small plates using an ice cream scoop. Tastes great with baguette or, as in Spain, with breadsticks. It goes well with a musto (white grape juice) or a good white wine. I made this recipe from memory, as I had it at a tapas bar in Spain. We also always serve it with other tapas.
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