Baked potatoes with crab and walnuts

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
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Ingredients

Metric

Imperial

Baked potatoes and crab

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
3
Add the crème fraiche, herbs and crab meat and mix well with the potatoes. Season with sea salt and ground pepper to taste
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
First published in 2015
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Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.

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