This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
Baked potatoes with crab and walnuts
Item 1 of 1
The crunchy texture and nutty flavour of the walnuts complements the sweet delicate crab in this simply brilliant potato recipe from Andy Waters. With most of the ingredients being in the fridge and pantry at home, just swing by your local fishmonger for some fresh crab before preparing this elegant mid-week meal.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Baked potatoes and crab
- 4 baking potatoes
- 100g of crème fraîche
- 2 tbsp of chives, chopped, plus extra for garnish
- 2 tbsp of parsley, chopped, plus extra for garnish
- 100g of crab meat
- 1 handful of chopped walnuts
- salt
- pepper
SAVE RECIPE
Method
1
Start by pre-heating the oven to 180˚C/gas mark 4. Wash and wrap the potatoes in foil and bake in the oven until cooked through. This should take around 30-40 minutes
2
Remove the potatoes from oven and allow to cool slightly. While still warm, scoop out the insides and place into a bowl, leaving two thirds of the potato skin intact to use for the base
4
Fill each potato skin with the potato mixture and place on a baking sheet. Bake in the oven for 20 minutes. Remove from the oven and garnish with the extra chopped herbs and walnuts
- 1 handful of chopped walnuts
First published in 2015
discover more:
You may also like
SITES
© Great British Chefs 2023
Get in touch