Potato Stuffed with Crab meat / Crab meat Causa / Causa Rellena con Cangrejo

CitizenFood Sat, 02/07/2009 - 19:13

Serves 6

4 lbs golden potatoes, boiled and peeled
1/2 cup aji amarillo paste / yellow hot pepper paste
3/4 cup oil
Salt & Pepper to taste
1/4 cup freshly squeezed lemon juice
12 ounces of crab meat
1 cup mayonnaise or more if needed.
2 avocados, peeled and sliced
1 Boiled egg, sliced
1 tomato, peeled and thinly sliced
Chopped parsley, for garnish

Mash the potatoes. Allow potatoes to cool until they are comfortable to handle.
Knead and season the potatoes with salt, pepper, oil and lime juice. Knead until it forms a smooth paste. If the potatoes don’t stick together well, add a trickle of vegetable oil and continue kneading until it sticks.

In a separate container, mix the crab meat with mayonnaise, season and set on the side.

Place a large sheet of wax paper or plastic wrap on a flat, horizontal surface. Place a layer of potatoes. Top with the crab meat allowing one inch of space from the borders. Cover with the avocado slices. Season with salt and a few drops of lime juice. Lift the wax paper or plastic wrap from the edge and carefully start rolling to form a loaf. Transfer it to a platter with the joint facing down.

(Or another easier way: In a serving dish, spread half of the potato mixture. Top with the crab meat mixture, cover with the avocado slices. Season with salt and a few drops of lime juice and then finish with a second layer of potato).

Decorate with lettuce leaves, boiled egg and tomato slices. Garnish with parsley.

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