Gingered Crab in Potato Nests

A few weeks back, we had the landscaping crew over for a ‘thank you dinner’ for the wonderful work and great fun we had last summer (and still tweeking) in our yard.

After dinner was over, they commented this was one of the highlights of the evening. Imagine! So before I lose the recipe, here it is and we will be using it again in a couple of weeks for our next dinner with company.

• 1 large baking potato -about 8 oz., peeled and grated
• 1 lightly beaten large egg
• pinch of freshly grated nutmeg
• 1 tbsp. chopped flat leaf parsley (not cilantro)
• sea salt
• crushed red peppercorns
• syrup from jar of ginger (it is thick) to taste
• 3 tbsp. melted, unsalted butter
• 1/2 granny smith apple, cored and diced
• 1 tbsp. fresh lime juice
• 1/2 cup cooked fresh crabmeat, chopped
• 1 tbsp. olive oil
• creme fraiche
• finely chopped dried cranberries
• fleur de sel

Preheat oven to 420 degrees. Oil a mini muffin tin or two with cooking spray and set aside.

In a bowl, beat the grated potato with the egg and nutmeg. Add the parsley and season with the sea salt (a bit) and crushed red peppercorns (a bit). Take a small amount of the grated potatoes in your hands and squeeze out the excess liquid. Press the potato in the bottom of the muffin cup to form a nest, and repeat for the remaining potatoes. Add 1/2 tsp. melted butter in each nest. Place in the oven and bake for 25 minutes or until crisp and golden. Remove from oven and carefully remove from the pan. Let cool on a rack.

In a bowl, gently toss the apple with the lime juice, crab, ginger syrup and oil. Season with the sea salt and pepper. Using a teaspoon, drop a small amount of filling inside eash nest. Top with a dollop  of creme fraiche and a sprinkling of fleur de el and the chopped cranberries.

Your company will rave and again,  you go back to the kitchen, give yourself a high five and proclaim….damn I can do this!