Causa de Cangrejo ( Seasoned mashed potatoes with Crab Salad)

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by Grandpaskip | See Grandpaskip's recipes | Report Abuse

Source: Epcot Food & Wine Festival -- Peru

 

Cold dish with potatoes and crab

 

Servings:         4

Prep time:       15 minutes

Cook time:      Approx. 15 minutes

Total time:       30 minutes plus cooling & refrigerator time

 

Ingredients:

FOR THE POTATOES:

1-1/2 pounds Yellow potatoes or Yukon Gold, peeled & quartered
1/2 cup fresh Lemon juice
1/4 cup Amarillo hot pepper paste or Sambal Oelek
1/2 cup olive oil
2 Tbsp. finely chopped garlic
Sea salt and fresh ground black pepper to taste

FOR THE CRABMEAT:

1-1/2 cups crabmeat
1/4 cup fine dice red onion
1/4 cup fine dice red bell pepper
1/4 cup fine dice celery
1/4 cup sour cream
2 Tbsp. Amarillo paste or Sambal Oelek
Sea salt & fresh ground black pepperto taste

 

Directions:

1. Drop potatoes in large pot of cold water, salt it and bring to a boil until fork tender.
2. In the meantime, make a sauce by combining lemon juice, hot pepper paste, olive oil, garlic, salt and pepper. Whisk until combined.
3. Drain potatoes and mash into a smooth puree with a fork. Beat in the sauce, a tablespoon at a time and taste for seasoning.
4. Spread this mixture out on a sheet pan to about 1/2 inch thick, cover and set aside to cool or refrigerate.
5. Combine all the crabmeat ingredients in a small bowl. Chill in refrigerator for 3 to 4 hours to allow flavors to develop.
6. TO SERVE: Cut the potatoes into 2-1/2 inch long diamond shapes and place 2 pieces on each of 4 serving plates. Divide the crab mixture into 4 portions and mound on top of the potato diamonds.