Portland crab rosti with land cress and chives
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Mark Hix's crab with potato rosti recipe is full of flavour but simple to put together. Hix is a fan of this dish, and serves it during the summer months: 'As part of my food festival Food Rocks every year in Lyme Regis, I incorporate a dinner to celebrate crab, and educate people into the different varieties of crab and how to enjoy them more on a regular basis. Here’s a dish I demonstrated down on the Cobb a couple of years back, and features on my menus a lot during the summer months.'
First published in 2015
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Ingredients
Metric
Imperial
- 2 baking potatoes, medium-sized, parboiled in their skins for about 15 minutes, then left to cool
- 1 small onion, peeled, halved and thinly sliced
- brown crab meat, and white crab meat from a 700-800g crab
- 1 green chilli, small and finely chopped
- 2 tbsp of mayonnaise, good-quality
- 1 handful of land cress
- 1 handful of chives
- 1 lemon, quartered
- vegetable oil, or corn oil for frying
- salt
- white pepper, freshly ground
SAVE RECIPE
Method
1
To begin, peel the potatoes and grate the flesh coarsely. Add to a bowl with the onions, season and mix well
- 2 baking potatoes, medium-sized, parboiled in their skins for about 15 minutes, then left to cool
- 1 small onion, peeled, halved and thinly sliced
- salt
- white pepper, freshly ground
2
Add a dash of oil to a large, non-stick frying pan over a medium high heat. Split the mix into 4 and place each into the hot pan, pressing down with a spatula into thin, round patties
- vegetable oil, or corn oil for frying
3
Cook for 4-5 minutes until golden and crisp underneath, then flip over and cook the underside to the same finish. If you don’t have a large enough pan, you may need to cook the rostis in a few batches. Keep warm until serving
4
Combine the brown crab meat with the chilli and mayonnaise, seasoning to suit your taste
- brown crab meat, and white crab meat from a 700-800g crab
- 1 green chilli, small and finely chopped
- 2 tbsp of mayonnaise, good-quality
5
Divide the rostis between plates and add a spoonful of the brown crab mayonnaise to the centre of each. Place a mound of the white crab meat on top, garnish with the leaves and serve with a lemon wedge on the side
- 1 handful of land cress
- 1 handful of chives
- 1 lemon, quartered
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