Layered Crab on Potato Crisps

  • serves 4
Christine Cushing
Christine Cushing

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.

18 Ratings
Directions for: Layered Crab on Potato Crisps


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


3 Tbsp olive oil

2 Tbsp yogurt

1 lime, juice only

½ tsp chopped fresh dill

Coarse salt and freshly cracked black pepper



Potato Crisps

1. Preheat oven to 375 degrees F.

2. Lay potato slices on a rack on a baking sheet.

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

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

5. Cool.

Crabmeat Mixture

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

2. Add the crabmeat, avocado, cucumber and chives.

3. Fold together and season to taste with salt and pepper.


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


1. To serve, place a potato crisp on a plate.

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

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

4. Drizzle the plate with sauce.

5. Repeat to make 4 plates.

See more: Shellfish, Potatoes, Bake, Appetizer, Herbs, Party Favourites, North American, Easter


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