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Layered Crab on Potato Crisps

Layered Crab on Potato Crisps
YIELDS
4 servings

I used canned fresh crabmeat, which sounds a little funny, but you can get it at upscale markets – it’s a great product. Otherwise, you can use frozen crabmeat. Yield is 4 servings.

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Ingredients

Potato Crisps

2
Yukon Gold potatoes, peeled and sliced thinly crosswise
Olive oil, for brushing
Coarse salt and freshly cracked black pepper

Crabmeat Mixture

2
Tbsp olive oil
2
limes, juice only
1
Tbsp chopped fresh coriander
2
tsp chopped fresh dill
½
lb(s) lump crabmeat, picked over to remove shells
½
medium avocado, diced
1 4
oz piece cucumber, diced
2
Tbsp chopped chives
Coarse salt and freshly cracked black pepper

Sauce

3
Tbsp olive oil
2
Tbsp yogurt
1
lime, juice only
½
tsp chopped fresh dill
Coarse salt and freshly cracked black pepper
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Directions

Step 1

Preheat oven to 375 degrees F.

Step 2

Lay potato slices on a rack on a baking sheet.

Step 3

Brush the crisps with olive oil and season with salt and pepper.

Step 4

Put them in the oven and bake until crisp, about 30 to 45 minutes.

Step 5

Cool.

Step 6

Whisk together the olive oil, lime juice, coriander and dill in a small bowl.

Step 7

Add the crabmeat, avocado, cucumber and chives.

Step 8

Fold together and season to taste with salt and pepper.

Step 9

In a separate bowl, whisk together the olive oil, yogurt, lime juice, dill and salt and pepper.

Step 10

To serve, place a potato crisp on a plate.

Step 11

Put a thin layer of the crab mixture on the crisp and top with another crisp.

Step 12

Repeat with some more crabmeat filling and top with a third crisp.

Step 13

Drizzle the plate with sauce.

Step 14

Repeat to make 4 plates.

Rate Recipe

My rating for Layered Crab on Potato Crisps
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